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Homemade Chestnut-Chocolate Spread

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"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."
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30 m servings 97
Original recipe yields 16 servings (2 cups)


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  1. 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.
  2. 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.
  3. 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.


  • Cook's Note:
  • To roast fresh chestnuts, cut an X on the flat side of each chestnut using a sharp paring knife. Make sure the blade cuts the shell and into the skin. Place chestnuts cut-side up on a rimmed baking sheet. Bake at 350 degrees F (175 degrees C) until shells opens up a little and recede, 35 to 40 minutes. Cool chestnuts until easily handled, then peel.

Nutrition Facts

Per Serving: 97 calories; 1.1 22 1.6 1 8 Full nutrition

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