This weekend, taking advantage of these beautiful days, I went for a quick walk in the woods to gather chestnuts, and on Sunday I made chestnut cream with my grandmother’s famous recipe, which I cherish among my dearest memories.
For me, it’s better than Nutella, and you can use it to make delicious pies or simply spread it on bread for breakfast in the morning.
- Cost: Very cheap
- Preparation time: 20 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
These ingredients will be enough for a small jar.
- 4.4 oz boiled chestnuts
- 3.5 oz sugar
- 1/4 cup water
- 0.35 oz dark chocolate (I used chocolate from a chocolate bar)
- to taste vanilla essence
Tools to prepare the cream
As always, I only mention what I use, which I purchased after conducting market research:
the Moulinex immersion blender which has great power, won’t overheat easily, and will maintain constant speed, I recommend the version with the whisk because even if you don’t use it much, you’ll thank me the time you want to whip egg whites.
The Bormioli jars, I buy them in 200 ml size, as I always try not to overdo it with quantity when making sweets, I saw that on Amazon there is a set of 12 jars that you can use for your jams, I need to post the tomato jam recipe.
- 1 Immersion Blender Moulinex
- 1 Jar Bormioli 200 ml
Steps to prepare the cream
Wash the chestnuts to remove any soil residue and boil them in a pot full of water for about 40 minutes.
Drain them and with the help of a knife, open and peel them, to make this easier, do not let them cool.
In a small saucepan, add the 1/4 cup of water, sugar, vanilla, and dissolve well, then add the chestnuts and let them cook for about an hour, stirring occasionally.
Finally, add the dark chocolate and dissolve well, then with a mixer, blend everything until you get a smooth cream, which you can transfer into the jar.
Storage.
Store in the fridge and consume within two days
