Easy festive dessert idea needed for the Holidays? Or for basically any other day of the year? – You’re probably at the right place! 😅🎉
I love sweet chestnuts and always wanted to incorporate them into a dessert. I actually created two versions this month and this one – potentially my favourite – is chocolatey, non-alcoholic, gluten-free, nut-free, requires only few ingredients and of course it’s delicious! 😏
Half of the cream is made with white vegan chocolate and the other half is made with dark vegan chocolate, but feel free to mix or to use one or the other. Also, just choose your favourite vegan chocolate bars because you won’t achieve a subjectively delicious dessert made with chocolate bars you don’t like.
I initially prefered the dark chocolate part over the white chocolate part. However, the white chocolate covers less of the sweet chestnut taste which is actually great. So having the combination both, either layered (like I did) or pre-mixed, is my absolute favourite! So I would still recommend doing it like I did. ☺️
On the following photo, you can see an example for the sweet chestnuts. These are cooked and ready to use. I was able to find them in several supermarkets as a seasonal item, but you might have a higher chance to find them in organic supermarkets.
Recipe
Servings: 2-4
Amount | Ingredients |
|---|---|
200 g | sweet chestnuts, cooked |
250 ml | unsweetened plant-based milk, e.g. soy |
75 g | white vegan chocolate + extra vanilla |
50 g | dark vegan chocolate, I used a 70% bar |
to taste | easily soluble sugar, e.g. powdered sugar |
Need help with metric conversions? Here’s an option for you (external link): metric-conversions.org
Special equipment |
|---|
a blender to purée the sweet chestnuts |
bain marie (double boiler) or 2 bowls |
2-4 small (screw top) jars, alternatively small bowls |
Instructions
- Chop the cooked sweet chestnuts into smaller pieces and add them to your blender with 100 ml of your plant-based milk. Feel free to pre-heat your milk if you don’t have a powerful blender at hand as this may soften the pieces more quickly. Blend until smooth, add more of your milk if needed.
- Stir the rest of your plant milk into the mixture.
- Divide the mixture into two parts – one roughly equals the volume of 200 ml. Alternatively, weigh the mixture to help make equal parts.
- Chop up the white chocolate into small pieces or grate it for a faster result. Melt it in the bain marie / double boiler using a professional method of tempering the chocolate appropriately. Alternatively, try to make sure that the chocolate doesn’t surpass ≈ 40 degrees Celsius. 😉 Be patient!
- Add the melted white chocolate with some extra vanilla powder or vanilla extract into one part of your chestnut mixture. Blend, if needed, to achieve a smoother texture.
- Repeat step 4 with the dark chocolate.
- Add the melted dark chocolate to the other part of your chestnut mixture like you did with the white chocolate. Sweeten it to taste. I probably used around 2 table spoons of powdered sugar, but the amount entirely depends on the chocolate you used and your personal preferences.
- Layer the two mixtures into your small screw top jars or your small bowls. I made three servings, but you can opt for two large servings or 4 small servings.
- Keep it in your fridge for an hour or more. Using lids / screw tops is ideal if you want to have the dessert ready and fresh for the next day!
- Decorate and serve it any way you like. 💝
Let me know if you tried it or have any further questions! 💞
