The chestnut flour cream will let you skip all the steps of peeling the chestnuts, boiling them, and then mashing them. With this recipe, you’ll have a delicious, smooth, and velvety cream with an enveloping and tasty flavor, made with chestnut flour and chocolate.
Moreover, this chestnut flour cream is lactose-free, containing only a small amount of dark chocolate and unsweetened cocoa. You can serve it in many ways, as a dessert, to fill cakes and cream puffs, and it’s easy and quick to prepare. It’s quick, almost like ricotta and coffee cream.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 5 Minutes
- Portions: 4 servings – 1 jar
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/4 cups chestnut flour
- 1 3/4 cups water
- 1/2 cup sugar
- 1/3 oz dark chocolate
- 1 teaspoon unsweetened cocoa powder
- vanillin powder (1 packet)
- 1 tablespoon rum (or marsala or 1 vial of rum aroma)
Steps
Weigh 1 1/2 cups of water, set aside the remaining 1/4 cup for later.
Put all the ingredients in the saucepan, the chestnut flour, water, sugar, grated dark chocolate, unsweetened cocoa powder, vanillin, and rum. You can replace it with marsala or a vial of rum aroma.
Mix the ingredients well and let them rest in the saucepan for at least 15 minutes, or 30 if you have time to wait.After the resting time, transfer the saucepan to the heat over very low flame and with a whisk stir the mixture until it thickens.
After about 5 minutes, the cream will thicken, continue mixing with the whisk to prevent it from sticking to the bottom of the saucepan. Remove it from the heat and add the 3 tablespoons of water set aside (1/4 cup) and continue mixing with the whisk to make the chestnut cream smooth and velvety.
Pour it still hot into cups if you want to serve it with a spoon, or store it in a glass jar in the refrigerator. In the latter case, when it is cold, you can spread it over toast for breakfast.
It keeps in the refrigerator for a few days, always if you manage not to touch it!!
