Chestnut cream with cocoa: the recipe for the most delicious preserve of autumn

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Carlos Laforet Coll
@carloslaforetcoll

Chestnut cream is one of the most popular preserves of autumn. Here's how to easily prepare it in an even more delicious version

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Chestnut cream is one of the most popular preserves of autumn. Here's how to easily prepare it in an even more delicious version, with the addition of cocoa 

The recipe chestnut cream with cocoa, a healthy and tasty alternative to the usual one jam packaged, based on chestnuts, to be enjoyed in various ways: on rusks, as a filling for cakes and pies, or simply on its own, to be eaten in spoonfuls, perhaps as a consoling sweet on the coldest and most melancholy days.

To have a organic preserves mouth-watering all year round.

Ingredients

  • 1 kg of organic chestnuts
  • 600 gr of brown sugar
  • 50 gr of cocoa
  • 1 small glass of Curaçao cocoa liqueur
  • 2 sachets of vanilla
  • 1 pinch of cinnamon
  • Preparation Time:
    25 minutes
  • Cooking time:
    20 minutes
  • Rest time:
    -
  • Dose:
    4 people to
  • Difficulty:
    low

Preparation

Peel the chestnuts, removing only the outer peel, put them in a pot full of water and boil them for about twenty minutes, until you can easily pierce them with a fork.



Drain and before they cool gently remove the skin of the chestnuts. Mash them with a fork until they are reduced to a pulp and immediately put them back in the pot over low heat.

At the same time, in another pan, pour a glass of water and let us dissolve the 600 grams of sugar cane, let it heat over low heat, until the mixture comes to a boil.

REMEMBER!

During this process you have to take care to constantly mix the sugar not to let it caramelize or stick to the bottom of the pot.

Once this is done, add the chestnut mixture and continue to mix gently over low heat. Separately, melt the cocoa with a little water (so as not to form the annoying lumps) and add it to the mixture of chestnuts and sugar.

At this point you can also pay the shot glass of liqueur, the two sachets of vanilla and a pinch of cinnamon; keep stirring until you see a homogeneous and thick cream.

Your chestnut cream is ready! Just remember to pour the cream into the cans (glass and airtight) when it is still hot. Close carefully and wait for it to cool. Once the jar is open, place it in the fridge, so your cream will always be well preserved!

And if jams are not for you or you simply prefer others ways to cook chestnuts, we have suggested four truly green ones.



And as always ... enjoy your meal!

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