So how on earth did you come up with this chestnut chocolate spread, I can hear you wonder?
Well I stumbled upon this lovely homemade hazelnut spread recipe on Google+ some time ago. As you all are aware of, Google+ doesn’t exist anymore unfortunately. I loved it over there! Well nothing I can do about it now, I switched to Twitter instead.
That hazelnut spread was initially a vegan recipe. I changed the almond milk for whole milk.
But then I stumbled upon another problem: I quickly came to realise that my jar of hazelnuts was almost empty except for a couple of silly leftover buggers. Just enough to sprinkle on top of a salad or a bowl of yogurt and fruit. However that is just not enough for the chocolate spread I had in mind.
What shall I do now?
Chestnut Chocolate Spread
No need to panic though.
I roasted a badge of fresh chestnuts 2 days ago! So I grabbed a couple of those and went straight to work. In the end I adapted the original recipe quite a bit. When I use another recipe as a base for a dish that I make, I usually mention it here in my text with a backlink to also give credit to the author.
Unfortunately I didn’t pin the recipe and so this morning I couldn’t find it anywhere. I only copy pasted the ingredients list in my Evernote draft files and that’s all I had to go by.
But I finally came up with something pretty edible…
I mean something delicious of course! You can store this chestnut and chocolate spread in an airtight jar for 7 to up to 10 days. If it will last that long.
Do you love recipes with chestnuts?
Then also check out my fluffy chestnut and buckwheat cupcakes!
- 7 oz cooked chestnuts (200 g)
- ½ cup whole milk (120 ml)
- 4 oz dark chocolate (115 g)
- 3 oz brown sugar (85 g)
- 2 tbsp vegetable oil
Peel the chestnuts carefully. Add the chestnuts to a saucepan and pour in the whole milk.
- Place the pan over medium heat and bring it to a gentle boil. Cook the chestnuts for 10 minutes until they are soft and the milk has almost disappeared. Stir regularly. In the end turn the heat lower and add the brown sugar and a pinch of salt.
Stir well. Then chop up the dark chocolate and add it to the chestnuts in the pan together with the vegetable oil.
Stir well again and let the chocolate and sugar gently melt and dissolve. Stir regularly. Once that is done, take the saucepan off the heat and let the chestnut mixture cool down a little. Then pour the chocolaty chestnuts in a clean blender.
Pulse firmly into a thick and chunky paste. Then check the seasoning and add extra brown sugar or salt to taste if necessary.
- Pour the chestnut spread in a tightly sealed glass jar and then store it at room temperature.