Chocolate Chestnut Creams

11 ingredients
3 steps

Ingredients

  • 2 cups Milk (low-fat Is Fine), Divided
  • 2 whole Large Eggs
  • 1 whole Large Egg Yolk
  • 1 cup Sugar
  • 1/8 teaspoons Salt
  • 6 Tablespoons All-purpose Flour
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 15-1/2 ounces, weight Unsweetened Chestnut Puree
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Heavy Cream
  • 2 ounces, weight Bittersweet Chocolate, Shaved (optional; For Garnish)

Directions

  1. 1
    Use a handheld electric mixer to beat together 1 cup milk, the eggs, egg yolk, sugar, and salt in a large bowl, and then beat in the flour and cocoa powder. Beat in the chestnut puree until smooth.
  2. 2
    Transfer to a medium saucepan and bring to a boil over medium heat, whisking constantly. Turn off heat and gently whisk in the remaining 1 cup milk and the vanilla. Strain through a fine mesh sieve to remove any lumps.
  3. 3
    Cool to room temperature, then refrigerate to chill (about 2 hours). Whip the cream to stiff peaks and gently fold it into the custard (don't over-mix, a few white streaks are fine). Serve chilled, garnished with bittersweet chocolate shavings, if desired.

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