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Ingredients30 m servings 97
Original recipe yields 16 servings (2 cups)
- 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.
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- 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.
Per Serving: 97 calories; 1.1 22 1.6 1 8 Full nutrition