Desserts,  Sweet Stuff

Chocolate & Chestnut Desserts

Vegan Chocolate and Chestnut Desserts

Chocolate & Chestnut Desserts

A rich, decadent vegan dessert made with chestnuts and dark chocolate and crunchy toffee shards.

  • Prep Time15 min
  • Cook Time2 hr
  • Total Time2 hr 15 min
  • Ready in2 Days
  • Makes12
  • Serving Size1 Portion

Ingredients

Desserts

  • 540 gms of whole chestnuts roasted + peeled. (I used vacuum packs)
  • 250 gms dark cooking chocolate
  • 100 gms caster sugar
  • 125 gms vegetarian butter
  • 1 l almond milk (or any suitable vegetarian milk)
  • 2 tablespoons of vanilla essence

Ganache

  • 200 dark vegan chocolate
  • 300 ml vegetarian double cream
  • 2 tablespoons icing sugar

Toffee / Praline

  • 220 gms granulated sugar
  • 40 mls of cold water
  • 150 gms of nuts (optional)
  • 0 Dash of lemon juice

Method

Making the Desserts

1

In a pan, add the milk and the vanilla essence and bring to simmering. 

2

Pour the chestnuts in the pan and let them cook for 30min on simmering heat.

3

Roughly chop the chocolate for the dessert.

4

Once the chestnuts are cooked, Drain from the milk. (take the chestnuts, not the milk).

5

While they are still hot, blend the chestnuts in a food processor to your liking (the more you blend, the smoother the insides of the desserts will be).

6

Add the sugar, the butter and the grated chocolate in the food processor and blend it till smooth.

7

Divide the mixture into 12 individual silicon molds (choose the shape you like).

8

Let it rest in the fridge for 12-24 hours.

The Ganache Icing

1

Chop/grate the chocolate into small pieces.

2

Pour the vegan cream in a pan and add the icing sugar.

3

Heat until reaching almost a simmer. You will see small bubbles coming to the surface.

4

Take it off the heat and immediately add the chocolate. Stir until chocolate has melted through entirely.

5

Take the desserts out of the fridge and remove from molds.

6

Poor the ganache over the desserts. Smooth them out if desired or roughen with an icing knife.

7

Place desserts back in fridge until ganache has set. Approximately 2-4 hours.

The Toffee Praline

1

Place baking paper on a flat tray.

2

Add sugar, water, and lemon juice to saucepan and stir carefully to combine. Try not to get sugar on the saucepan sides or your toffee will crystallize during cook.

3

Cook on low heat until boiling, then adjust heat to allow low boil. Place a loose sheet of baking paper over the saucepan to help stop crystallization. Allow to cook for approximately 7 mins or until a golden brown. The darker the colour, the more bitter and intense the flavour.

4

Remove from heat and add nuts (if adding). Allow bubbles to subside, then pour onto baking paper and allow to cool off and set.

5

Once set, break into random shards for decoration on your desserts.

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