Chestnut pudding: the recipe for a creamy and gourmet dessert

He Chestnut pudding it’s a dessert spoon gourmet and creamy based on chestnuts and dark chocolate. Refined and with an enveloping texture, it is perfect for serving as end of meal of any autumn lunch or dinner, but also as a real snack suitable for young and old. A valid alternative to classic chocolate pudding, it is quick and easy to prepare.

In our recipe, the chestnuts are first boiled in water, then cooked in milk and then mixed, to give body and compactness to the sausage; them melted chocolate it will complete it by making it irresistibly tasty. The consistency in the mouth remains slightly mealy, typical characteristic of chestnut desserts, for a fresh and unctuous dessert.

For a more aromatic touch, however, you can add a few vanilla powder, cinnamon, a little grated orange zest or a drop of liqueur, such as rum. For more convenience, we have cooked the chestnuts in a pressure cooker, but if you prefer or have the time, you can boil them in a large pot with a bay leaf: this will take about 40 minutes.

Conveniently prepare the chestnut pudding ahead of time, unmold it when it’s time to put it on the table and top it off with plenty of dark chocolate shavings. Alternatively, you can opt for a dollop of whipped cream, crumbled amaretti cookies, or candied chestnuts.

Find out how to prepare chestnut pudding by following the step-by-step procedure and tips. If you love me chestnut dessertstry the chestnut cake, while if puddings are your thing, don’t miss the persimmon, another seasonal treat.

How to prepare chestnut pudding

Collect the chestnuts in a pressure cooker half filled with water 1.

Close the pot 2 and cook for about 15 minutes starting from the whistle, then turn off and leave the lid closed for about ten minutes to facilitate detachment of the skin.

Peel the chestnuts when they are still hot: remove the outer part and the inner skin, collecting the pulp in a bowl 3.

Transfer all the pulp to a large saucepan, add the milk 4 and simmer over low heat for about an hour.

Meanwhile, soak the fish glue in cold water 5.

Mix everything to obtain a puree 6.

Chop the dark chocolate with a knife 7.

Add sugar and cream to the mash 8then bring to low heat while stirring.

Then add the chocolate shavings and allow to melt while stirring. Then mix everything to obtain a smooth cream. 9.

Remove the pan from the heat, gently squeeze the glass of fish and add it to the cream ten. Stir until completely dissolved.

Divide the mixture into 6 to 8 single-serving molds 11. Let cool and place in the refrigerator for at least 6 hours.

Using a thin-bladed knife, loosen the edges of each sausage 12. If necessary, soak the bottom in hot water for a few seconds and unmold each pudding in a saucer.

Decorate the puddings with grated chocolate 13.

Serve pudding filling with a few irregular chocolate flakes placed on top 14.

storage

Chestnut pudding will keep for a A few days in the refrigerator, covered with cling film.