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Chestnut and Chocolate Pudding

  • 25 minutes
  • Medium
  • Desserts and Fruit
Chestnuts and chocolate make for velvety and indulgent Italian dessert.
Abruzzo

Ingredients: Per 4 servings

  • 1 ¼ lb chestnuts
  • 5 oz dark chocolate, chopped
  • 4 oz butter
  • 4 oz sugar
  • salt

Preparation:

Cook the chestnuts in salted water, peel and then sieve them. Melt the chocolate in a baine marie, and add to the still warm chestnuts together with the sugar and butter.

Stir for some time. Line a rectangular mold with grease-proof paper and grease with butter, lay in the mixture, level off and cover with more grease-proof paper.

Leave in the fridge for at least 4 hours. Serve with liquid cream on the side.

Food History

Chestnuts were much loved in ancient times. In fact, the Greeks and Romans used to transport an incredible amount of chestnuts in the stowage areas of the ships to later sell. Chestnuts are the fruit of the chestnut tree, a long-living tree that originally comes from Asia Minor, millions of years ago. 
One of the most ancient and largest chestnut trees can be found in Italy, and more precisely in Sicily, on the slopes of Mount Etna. The over 3000-year-old tree  is known to local Sicilians as Castagno dei Cento Cavalli, or Chestnut Tree of the 100 Horses, due to an ancient legend. It is believed that Giovanna I of Argon and her attendants got caught in a rainstorm while hunting in Sicily and found refuge under this large tree. (The tree’s circumference is reported to have been 60 meters around.)  The nickname derives from tree’s capacity to shelter at least 100 of the king’s horses.

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