Chestnuts are very popular this time of year and although I am a big fan of chestnut dressing, these naturally sweet little nuts make a fabulous dessert too.
When roasted chestnuts are softened and whipped into a thick, sweetened cream they can be baked into cakes, used as a pastry filling or enjoyed simply spread over a buttery cracker.
This cream is amazing. Chestnuts take on a flavor similar to sweet potatoes or squash when roasted and when they are pureed with a little bit of brown sugar, vanilla and cocoa powder, they are transformed into something very special.
Let’s get started…
Begin by gathering 20 ounces of roasted and peeled chestnuts, 2 cups of water, 1 cup of brown sugar, 2 tablespoons of natural unsweetened cocoa powder, a teaspoon of vanilla extract and a pinch of sea salt.
You can roast your own chestnuts, but peeling them is a bit time consuming, so I generally prefer to buy them already roasted and peeled at my local market. They are usually sold in either 5 ounce bags or 10 ounce jars and this recipe calls for 20 ounces, which yields about 2 1/4 cups of sweet chestnut cream.
If you’d like to give it a try or simply need a smaller batch, feel free to cut the recipe in half!
Start by combining 20 ounces of roasted and peeled chestnuts with 2 cups of water and a cup of brown sugar in a saucepan and place over medium heat. Bring the mixture to a low boil and cook until the chestnuts become soft and tender. This usually takes about 15 minutes.
Once the chestnuts are very tender, use a slotted spoon or spider to transfer them into a food processor and set the liquid aside for now (we will be using it later).
Add 2 tablespoons of natural unsweetened cocoa powder, a teaspoon of vanilla extract and a pinch of sea salt and blend until everything is combined and the chestnuts are all broken down into tiny pieces.
Turn the mixing speed to low and drizzle the cooking liquid in through the top feeder. Once all of the liquid has been added, use a silicone spatula to scrape any dry chestnuts from the sides or bottom of the food processor and then continue blending until everything is thick and smooth.
This sweet chestnut cream is fantastic. It is earthy, nutty and perfectly sweet. All ready to use is your favorite holiday baking.
Sweet Chestnut Cream
Ingredients
- 20 ounces of chestnuts, roasted and peeled
- 2 cups of water
- 1 cup of brown sugar
- 2 tablespoons of natural unsweetened cocoa powder
- 1 teaspoon of vanilla extract
- a pinch of sea salt
Instructions
- Place the roasted and peeled chestnuts in a saucepan with a cup of brown sugar and 2 cups of water
- Bring the water to a simmer and cook until the chestnuts have softened (about 15 minutes)
- Use a spider or slotted spoon to transfer the softened chestnuts into a food processor and set the water they were simmered in aside for now
- Add 2 tablespoons of natural unsweetened cocoa powder, 1 teaspoon of vanilla extract and a pinch of sea salt and blend until completely combined
- Slowly add the liquid the chestnuts were simmered in while blending on low until the consistency is thick and smooth
- Use immediately or allow the mixture to cool and chill in an airtight container
