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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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

97 calories; protein 1.6g; carbohydrates 22g; fat 1.1g; cholesterol 1.2mg; sodium 7.6mg. Full Nutrition
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