Italian Chestnut Cream Dessert
This chocolate chestnut dessert is simple to make - simple cook in 1 pan over a low heat - yet still beautifully rich and indulgent. It is made with almond milk, which not only enhances the subtle nuttiness of the chestnut flour, but also makes this dessert completely diary-free.
This recipe was created by our friends at A.L.P.A
Ingredients for the dessert
- 300 ml unsweetened almond milk
- 30g chestnut flour
- 20g bitter cocoa powder
- 60g sugar
- 1 pinch of salt
- 2 tbsp of rum (optional)
- 1 teaspoon of vanilla extract
- Dairy-free cream
How to make the dessert
- Heat the milk in a small saucepan until it comes to the boil.
- Meanwhile, in another saucepan, pour in the sugar, add the sieved chestnut flour and cocoa and the pinch of salt. Stir with a hand whisk.
- Pour the hot milk over the powder, add the liqueur (optional) and the vanilla extract, and mix thoroughly.
- Place the saucepan with the mixture over a low heat and leave to thicken, stirring continuously (approx. 5 min).
- Pour the still hot cream into glasses and add some whipped dairy-free cream and a sprinkling of bitter cocoa.
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