Chestnut and Chocolate Pudding: The Dreamy Autumn Dessert
The chestnut season has officially begun, and if you too wait for autumn just for its most precious treasure, you’re in the right place.
Today I reveal a recipe that is the truest taste of autumn comfort food: a chestnut and chocolate pudding that solves a common problem.
For me, this dessert is much more than a simple treat: it was born from the personal need of not being able to eat eggs for health reasons.
I had to study and experiment to create a pudding that had the perfect texture and intense flavor of a traditional dessert, but without using the classic ingredients.
The most common mistake in this preparation is getting a grainy or too liquid consistency.
Chestnuts, in fact, are an ingredient that, if not treated well, do not provide the creaminess we seek.
My method solves this problem with two tricks that are the real secret to creaminess: we don’t use eggs, but we use twice-cooked chestnut puree (first to soften it, then in milk) and sieve it carefully.
This guarantees you a velvety result and a flavor that perfectly balances the sweetness of chestnuts with the intensity of dark chocolate.
This is the perfect dessert to end a special dinner or simply a way to pamper yourself after a long day. A refined method that ensures your success.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for 6 puddings
- 2.2 lbs chestnuts
- 2 cups whole milk
- 1/4 cup sugar
- 1 1/8 cups heavy cream
- 5.3 oz dark chocolate
- 0.3 oz gelatin sheets
- dark chocolate
Tools
- Kitchen Scale
- Pot
- Food Mill
- Bowl
- Immersion Blender
- 6 Small Bowls
Chestnut and Chocolate Pudding Procedure
Boil the chestnuts in a pot with a lid for about 30 minutes. Drain and let them cool in a covered bowl: the steam will make them easier to peel. Once warm, peel them, removing even the inner skin.
Place the cleaned chestnuts in a pot, add whole milk and cook over moderate heat for about an hour. Stir occasionally until the chestnuts are very soft and the mixture becomes thick. At this point, transfer everything into a food mill and puree the mixture.
Soak the gelatin sheets in cold water for 10 minutes. Meanwhile, chop the dark chocolate finely. Return the chestnut puree to the pot and add the heavy cream and sugar. Cook over low heat, stirring.
When the mixture is hot, add the chopped dark chocolate and stir to melt it. Using an immersion blender, blend everything until smooth and homogeneous. Squeeze the gelatin sheets well and pour them into the mixture, stirring with a whisk until completely dissolved. Turn off the heat.
Fill your pudding molds, let them cool at room temperature, then refrigerate for at least 2 hours, or until set. When serving, to easily unmold them, dip the bottom of the molds in boiling water for a few seconds. Invert them onto a serving plate and garnish with grated dark chocolate flakes.
Notes on Ingredients and Smart Substitutions
Chestnuts: For a quicker pudding, you can use chestnut flour (with a bit more liquid) or pre-cooked chestnut puree. Dried chestnuts are another great alternative but require extended soaking.
Milk: Whole milk makes the pudding creamier. Alternatively, you can use semi-skimmed milk or a plant-based drink (like oat or almond milk), but the final texture might vary slightly.
Gelatin Sheets: It is essential for the texture. For a vegan version, you can substitute it with 1-2 teaspoons of agar-agar powder (the doses may vary, check the package instructions).
Sugar: Adjust the amount based on your taste and the type of dark chocolate you use. You can also replace it with honey or maple syrup for a different aromatic note.
Dark Chocolate: Use good quality chocolate with at least 70% cocoa for an intense taste that balances well with the chestnuts.
Storage: A Pleasure That Lasts a Few Days
This pudding keeps perfectly in the refrigerator for 2-3 days, covered with plastic wrap to prevent it from absorbing odors from other foods. It is not advisable to freeze it, as the gelatin may lose its consistency and ruin the final result once thawed.
Creative Alternatives and Variants: Change Flavor with Style
1 – Chestnut and Coffee Pudding: Replace 50 g of dark chocolate with 30 g of white chocolate and add a short espresso to the mixture before blending.
2 – Chestnut and Rum Pudding: Add a tablespoon of dark rum or brandy to the mixture after turning off the heat for an alcoholic and aromatic note.
3 – Chestnut and Cocoa Pudding: If you don’t have dark chocolate, you can use 30 g of unsweetened cocoa powder, adding it to the chestnut puree along with the sugar.
Use and Pairings: Your Sweetest Break
This pudding is ideal to enjoy on its own, but you can serve it with:
Whipped cream: A dollop of freshly whipped cream makes it even more indulgent.
Hot chocolate sauce: For a super indulgent “double chocolate,” serve the pudding with melted chocolate sauce.
Fresh fruit: Raspberries or red currants can balance the sweetness with their acidity.
Origins and History of the Recipe: A Journey Through Time
The chestnut has been a staple food in Italy for centuries, so much so that it was called the “poor man’s bread” in many Apennine regions. Used in soups, flours, and desserts, it has represented an important source of sustenance, especially during the winter months. Chestnut pudding, in particular, is a dessert that originates from the peasant tradition, where ingenuity combined the goodness and availability of chestnuts with few other ingredients to create a simple yet rich dessert. Today, this pudding has been reinterpreted in a modern key, enriched with chocolate that makes it irresistible, but its heart remains the same: a tribute to the history and genuine flavors of the land.
Why I love this pudding
Friends, there is a special reason why this recipe is one of my favorites. When I was little, chestnuts were an excuse to spend afternoons in the warmth, waiting for grandma to roast them on the fire. They were a moment of magic and family. This pudding is my way of bringing those memories back to life, combining the rustic flavor of chestnuts with that modern comfort that only chocolate can provide. Every spoonful is a dive into the past, a warm hug that makes me feel at home. I hope it becomes a precious memory for you too!
My secrets for a perfect pudding
To achieve a pudding with a truly velvety consistency and no lumps, I have two little tricks to share. First, after combining the cream and chocolate, use the immersion blender for a few minutes. This step is crucial for making the cream incredibly smooth. Additionally, to unmold the pudding without breaking it, use the hot water method: run the mold under hot water for a few seconds, and the pudding will come out instantly, keeping its perfect shape!
FAQ (Questions and Answers)
1. Can I use another type of gelatin, like agar-agar?
Yes, for a vegan version, you can substitute gelatin with agar-agar powder. The usual doses are 1-2 teaspoons, but always check the package instructions, as the gelling strength may vary between brands.
2. Can I make it without an immersion blender?
Yes, you can use a regular kitchen blender, but you will need to make sure to blend the mixture long enough to make it perfectly smooth, without chestnut lumps.
3. If the pudding doesn’t set, what can I do?
If after 2 hours the pudding is not set, it’s likely that the gelatin didn’t dissolve well. You can put the mixture back on the stove over very low heat, stir well, and add another sheet of gelatin previously soaked and squeezed. Then refrigerate again.
