Chocolate Chestnut Pudding Recipe
Chocolate Chestnut Pudding is simply one of the best desserts I have come across. These are easy to make and anyone with a liking for good desserts will fall in love with it! Try this Chocolate Chestnut Pudding recipe and you will understand why.
Ingredients
| Semi-sweet chocolate | 6 Ounce | |
| 1 can chestnut puree | ||
| Milk | 1 3/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| 2 tablespoons confectioners | ||
| Vanilla | 2 Teaspoon | |
| Sugar | ||
| Eggs | 2 | |
| Candied violets | ||
| Egg yolks | 2 | |
Directions
Preheat the oven to 350° F.
Butter a 1 1/2 quart souffle dish.
Combine the chocolate, milk, sugar, and salt in the top of a double boiler.
Mix well.
Cook over hot water until the chocolate melts.
Remove from the heat.
Add the vanilla.
Beat the eggs and egg yolks well.
Gradually add the chestnut puree, beating until the mixture is smooth.
Gradually add the chocolate mixture to the chestnut mixture, beating constantly.
Pour the pudding into the prepared dish and place it in a pan of hot water on the middle shelf of the oven.
Bake for 60 to 65 minutes.
Cool completely.
Refrigerate overnight.
Whip the cream until stiff.
Add the confectioners' sugar.
Garnish with the whipped cream and candied violets if desired.
Butter a 1 1/2 quart souffle dish.
Combine the chocolate, milk, sugar, and salt in the top of a double boiler.
Mix well.
Cook over hot water until the chocolate melts.
Remove from the heat.
Add the vanilla.
Beat the eggs and egg yolks well.
Gradually add the chestnut puree, beating until the mixture is smooth.
Gradually add the chocolate mixture to the chestnut mixture, beating constantly.
Pour the pudding into the prepared dish and place it in a pan of hot water on the middle shelf of the oven.
Bake for 60 to 65 minutes.
Cool completely.
Refrigerate overnight.
Whip the cream until stiff.
Add the confectioners' sugar.
Garnish with the whipped cream and candied violets if desired.
Chef
