This chestnut chocolate ganache is perfect for piping, using as a cake frosting, or saving in the fridge for a day you need to add something extra special to a dessert.
Skip ahead to the recipe for Chestnut Chocolate Ganache
Chestnuts and memories
I have distinct memories of standing on the burrs from a chestnut tree for most of my childhood. My grandfather had a huge chestnut tree that marked the entrance to the swimming pool area. As young children we would run down the garden to the pool, and invariably I would stand on one of the spiny capsules that had fallen off the tree. However, I don’t recall ever having had a chestnut to eat until I was in New York in the 1980s. It was Christmas time and a friend and I bought a bag of roasted chestnuts to share. I was not that impressed and thought nothing more about this fruit until I came across marron de Lyon in France. I bought a few tins of paste back with me, and I have used these in various desserts. In Italy I have tried marrone gelato.
Why chestnut chocolate ganache?
I have made a chocolate chestnut mousse for the blog, and I loved the flavour combination. I then saw a recipe for chestnut chocolate truffles on Ben’s blog and liked the idea of them. As there was no possibility of getting fresh chestnuts, or the pre-cooked ones he uses, I knew I could make good use of the last tin of the spread. Once Hannah shared her s’more with Dave I decided not to go ahead and fiddle with making truffles. A fancy biscuit version of a s’more using my marshmallow fluff seemed like a great idea. I had quite a lot of the ganache leftover which turned out to be a good thing. A month after making it I needed to take a dessert to a friend. My tart shell recipe was not perfect so I made a quick chocolate mousse using a box (gasp!) and added the ganache.
Take a look at this inspiring recipe for ♥ Chestnut Chocolate Ganache ♥ from Lavender and Lime #LavenderAndLime Share on X
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Chestnut Chocolate Ganache
Ingredients
- 40 mls cream
- 100 g chestnut spread
- 60 g 80% dark chocolate drops
- 10 g salted butter, cubed
Method
- Place the cream into a glass bowl and microwave on high for 30 seconds
- Add the chestnut spread, chocolate and butter and stir with a small spatula until combined
- Use as is for a cake frosting, or place into a piping bag and use to pipe decorations
- Store in an airtight container in the fridge, and bring to room temperature before using
See the links below for blog posts I published on May 21:
- 2021: Tea Biscuits
- 2018: Blueberry Angel Food Cake
- 2017: True Faith And Allegiance
- 2015: Pistachio Gelato
- 2014: Brunch Ideas
- 2013: Fig Jam
- 2012: Lemon Garlic Linguine With Prawns
- 2011: Food Quiz Number 53 For A Friday
- 2010: Stuffed Chicken Breasts
Yummy
thank you!
Chestnuts don’t have much flavour I feel. I guess that’s why the spread/paste is full of sugar 🙂 They remind me of other nuts that are just mealy more than flavoursome, but that’s not a bad thing. Great for baking etc. Of course add chocolate and you have a winner!
They are quite mealy!