Discover how to make some delicious chestnut and dark chocolate biscuits, a traditionally delicious recipe, ideal to prepare on autumn afternoons.
What would autumn be without chestnuts? Or almost better said, what would chestnuts be without autumn? There is no doubt that we are facing a tremendously characteristic food of this wonderful season of the year, consisting of the chestnut fruit, a tree belonging to the fagaceae family, and native to temperate climates in the northern hemisphere.
It becomes an ideal food at this time of year, since thanks to its nutritional richness it provides our body with all those essential nutrients that we need so much during this season, and that help us reduce or prevent what is known as autumnal asthenia.
In fact, it stands out for its high content of B vitamins, as well as minerals, among which we find magnesium, phosphorus and iron. On the other hand, its high content of carbohydrates and fiber, and its low caloric content (100 grams provide only 190 calories) are also surprising.
They can be eaten plain, raw, or fire-roasted. And they have the peculiarity that we can catch them ourselves when they have fallen from the chestnut tree. In this sense, who does not remember the walks in the countryside with our parents and/or with our family, in search of delicious chestnuts during the autumn days? It is a typical stamp, and that without a doubt many remember with nostalgia and melancholy.
But they also have another advantage: they can be added to a wide variety of recipes, especially desserts. Precisely for this reason, on this occasion we want to propose the preparation of some wonderful chestnut and chocolate biscuits.
Chestnut and chocolate biscuits recipe
- 400 grams of chestnuts
- 100 grams dark chocolate (chopped)
- 100 grams liquid cream
- 100 grams icing sugar
- 2 tablespoons of Contreau
Steps to make chestnut and chocolate biscuits:
First, chop the dark chocolate and put the pieces in a bain-marie together with the liquid cream. Let it heat up but without the water boiling. Stir until the chocolate has melted. When this has occurred, remove from the heat and mix well until you obtain a cream with a smooth texture. Add the icing sugar and stir again.
Put the chestnuts in the blender jar and grind them well. Once crushed, add them to the previous mixture, stir well.
To finish, add a few drops of Cointreau, which, as you surely know, is a French liqueur made with brandy and orange peel, which combines perfectly with chocolate.
Grease a mold between 12 to 15 centimeters in diameter and pour the paste into it. Put it in the fridge and let it sit for a minimum of 3 hours.
Ready! When serving you can cut them into squares.