THE MOST DELICIOUS CHESTNUT DESSERT (MONT BLANC) RECIPE BY TASTY
Here's what you need: chestnut, water, sugar, vanilla extract, egg whites, sugar, whipped cream, circle pie crust, powdered sugar
Provided by Frank Tiu
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450˚F (230˚C).
- Score the chestnuts in a cross with a knife.
- Place the chestnuts on a sheet pan and bake for 30 minutes.
- Remove the chestnuts with a towel, and quickly peel the warm chestnuts.
- Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.
- Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.
- Place the chestnut filling in a food processor, add in water and blend until smooth.
- Push the chestnut filling through an sieve into another bowl.
- Transfer filling to a piping bag with a circle tip and chill.
- Preheat the oven to 200˚F (90˚C).
- In a bowl, whisk the egg whites until foamy using a hand mixer.
- Add sugar to the egg whites and whisk until stiff peak forms.
- Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.
- Bake the meringue for 1 hour.
- Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes
- Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.
- Sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 345 calories, Carbohydrate 58 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, Sugar 18 grams
CHESTNUT CHOCOLATE DESSERT
Steps:
- Over low heat, melt chocolate in heavy cream, stirring until smooth; let cool to room temperature. With an electric mixer whip the butter and sugar until light, then fold in the cooled chocolate, chestnut puree and rum. Mix until smooth and pack into prepared ramekins or custard cups. Cover and chill overnight.
- Pipe whipped cream rosettes in center if you wish.
CHOCOLATE CHESTNUT CAKE
This wheat-free chocolate cake with the earthy flavor of chestnuts is surprisingly light. The recipe is a slight adaptation from one in Alice Medrich's baking book "Flavor Flours." The cake may be baked a day or two in advance of serving.
Provided by David Tanis
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.
- In a mixing bowl, whisk egg yolks with half the sugar (1/4 cup/50 grams) and the salt until pale and thick. Stir in the warm chocolate and set aside.
- Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining 1/4 cup/50 grams sugar and beat until whites are stiff but not dry.
- Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in 1/4 of the whites to lighten mixture. Fold in remaining whites and scrape batter into an unbuttered 8-inch springform pan, smoothing top if necessary.
- Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool on a rack. It may sink and crack a bit on top - this is fine. Run a knife around the edge of cake to free sides and remove form. Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to 3 days.)
- To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 60 milligrams, Sugar 6 grams, TransFat 0 grams
CHOCOLATE-CHESTNUT MOUSSE
Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.
Provided by Anna Stockwell
Categories Dessert Chocolate Chestnut Kid-Friendly Christmas Wheat/Gluten-Free Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Bring chestnuts, milk, sugar, vanilla, and salt to a boil over high heat in a small saucepan. Reduce heat, bring to a simmer, and cook, stirring occasionally, until milk is reduced by one-quarter and chestnuts smash fairly easily against the side of the pot with the back of a spoon, 15-17 minutes.
- Meanwhile, finely chop 4 oz. chocolate. Using a peeler, shave remaining 1 oz. chocolate; set aside until ready to serve.
- Purée chestnut mixture in a blender on high speed until very smooth, about 2 minutes. Add chopped chocolate and 1 tsp. brandy and blend on high speed until chocolate is melted, about 30 seconds. Scrape into a large bowl and let cool to room temperature, stirring occasionally (if lumps form, stir vigorously until smooth), 15-20 minutes.
- Whip 2 cups cream with a whisk in another large bowl until it just barely holds soft peaks. Stir one-third of cream into chocolate mixture to lighten it, then fold in remaining cream just until incorporated. Transfer mousse to a large serving bowl, cover, and chill at least 2 hours or up to 1 day.
- Whip remaining 1 cup cream and 1/2 tsp. brandy with whisk in a large bowl to medium peaks. Garnish mousse with reserved chocolate shavings and serve with whipped cream alongside.
- Do ahead
- Mousse can be made 1 day ahead; cover and chill.
HOMEMADE CHESTNUT-CHOCOLATE SPREAD
A creamy chestnut-chocolate spread for toast, crackers, pretzel dip, and much more. Just like hazelnut spread but with the lovely taste of chestnuts! Makes a great gift.
Provided by Michelle Bennett
Categories Dessert Recipes Fillings
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Mix milk, cocoa powder, sugar, and vanilla extract in a saucepan over medium heat. Bring to a simmer. Add chestnuts; cook until chestnuts soften and milk has reduced by a little more than half, about 10 minutes.
- Carefully pour milk mixture into a blender. Cover and hold lid down with a potholder; blend until smooth. Add extra milk, a few tablespoons at a time, if mixture isn't blending well. Avoid adding too much milk as the spread should be thick.
- Add honey and continue to blend until smooth. Transfer to small jars and let cool. Serve immediately or seal jars and store in the refrigerator.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 22 g, Cholesterol 1.2 mg, Fat 1.1 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 7.6 mg, Sugar 11.1 g
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