This recipe is also available in Deutsch.
As the days get shorter and colder, the wonderful chestnut season begins. And with a delicious chestnut puree as a dessert, you are the star both in autumn and winter!
This delicious chestnut purée impresses with its creamy texture and extraordinarily intense chestnut flavor!
It can be prepared in just a few steps with a chilling time of only two hours and made with or without alcohol. Thus, it is perfect for the whole family.
Served in a waffle blossom, which you can also line with chocolate, this dessert is both tasty and visually a blast!
I also love this recipe because you can make it one day ahead. So it's ideal for celebrations like Christmas or Thanksgiving when having a lot of guests.
In 2020, we have conjured this wonderful purée as a dessert for our Christmas dinner menu. Served it with a waffle cup filled with delicious homemade eggnog (be sure to give this one a try!).
- Chestnut purée
- Vanilla Sugar
- Whipped Cream
- Powdered Sugar
- Chocolate Sauce or chocolate sprinkles
- Chocolate waffle cups (optional)
- Advocaat (optional) or homemade egg liqueur
Do not hesitate to use chopped nuts to garnish these treats, or, if you like it fruity, decorate with all sorts of fruit according to your taste. Let your culinary imagination run wild!
See the recipe card for quantities.
- 1 Hand-held mixer
- 1 Mixing bowl with Lid
- 1 Mixing bowl for whipping the cream
- 1 Wooden spoon
- 1 Tablespoon
- 1 Kitchen machine (optional)
Again, you can see the merit of this dessert recipe - you don't need a lot of utensils, and the bottom line is you don't make much of a mess preparing it.
To prepare this delicious dessert, whip the whipped cream until stiff. Once the whipped cream has the right consistency, set it aside and turn your attention to the chestnut puree base mixture.
Mix the chestnut puree with water, vanilla, and powdered sugar until smooth.
Suppose you feel like adding a dash of alcohol to your chestnut puree; you can easily substitute it for tap water. The deciding factor is the preference of the cook and the guests you want to treat.
Add the mascarpone and the whipped cream to the chestnut mixture and mix well! If you have a food processor at home and want an extra smooth puree, use the food processor to blend.
Once the puree is well combined, cover the mixing bowl with a lid and place it in the refrigerator for at least two hours.
Cover the bowl with plastic wrap if you don't have a mixing bowl with a lid. It serves the same purpose.
Since I made the chestnut puree the day before Christmas, it was in the fridge for much longer than the minimum required two hours. But that is not a problem at all.
For serving, I opted for waffle blossoms. If you can't get those, serve the puree in dessert bowls garnished with waffles.
After the cooling time is up, lay out the desired amount of waffle blossoms or dessert bowls.
Divide the chestnut puree evenly among the blossoms or bowls and decorate as desired with chocolate sauce, chocolate chips, wafers, or fruit.
For decoration and flavor, you can place a small chocolate wafer cup next to the wafer blossoms and fill it with homemade eggnog. Since my family is one eggnog lover, this addition was a great treat.
The eggnog can be used as an additional topping or as a drink. A truly heavenly combination! It's best to always have the eggnog available for refilling at the table.
When the purée is well combined, cover the mixing bowl with a lid and refrigerate in the fridge for at least two hours.
Since I prepare the purée the day before Christmas, it chills in the refrigerator for much longer.
However, this is not a problem at all. Before serving, place the waffle blossoms on a dessert plate and divide the chestnut purée among the wafer blossoms. Decorate them afterward with chocolate sauce or chocolate sprinkles.
It is an option for decoration and flavor purposes to place a small chocolate waffle cup next to the waffle blossoms and fill it with advocaat. Since my family is on the side of advocaat lovers, this add-on brought great delight.
You can use the advocaat as an additional topping or drink as is, and it is always available for refilling (if not scooped up immediately).
Fancy more dessert recipes?
- Chocolate chip cookies with chestnut flour
- No-bake pumpkin cheesecake
- Potato flour cake
- Chocolate bundt cake
- Egg Liqueur Parfait with homemade Advocaat
- Sweet potato casserole (by FlavorMosaic.com)
- Cream horns (by thethreesnackateers.com)
💭 Top Tip
Use rum instead of tap water if you want your chestnut purée to be a bit boozy. The rum gives the chestnut purée a little touch of alcohol.
Are you a chocolate lover and can not have enough chocolate in your dessert? Well, then I can offer you here another small chocolaty option.
Add chopped dark chocolate into the chestnut mixture
To make the chestnut purée more chocolaty, you have the option of adding 3.5oz (100g) of chopped dark chocolate to the chestnut mixture. The chopped chocolate is best added at the end when you combine the mascarpone and whipped cream with the prepared chestnut purée.
Coat the waffle blossoms with dark chocolate couverture
Another way to make the wafer blossoms with chestnut purée even more chocolatey is to coat the inside of the wafer blossoms with chocolate.
Therefore, you'll need at least one cup (7.05oz/200g) of ready-to-use dark chocolate glaze. Depending on how many blossoms you want to cover with chocolate. In our case, there were 5 blossoms, and one cup was enough for that amount.
Before frosting, place the desired amount of wafer blossoms individually on baking or buttered paper (frosting is quite a mess). Then, warm the cup of chocolate glaze as described on the package and divide the liquified chocolate glaze between 2-3 wafer blossoms.
Now here comes the somewhat "stressful" part. Take the couverture-filled blossom and swirl it until the entire inside is well coated with chocolate. Pour the excess into the next unfilled one.
Continue with the next couverture-filled blossom.
Always pour the remaining chocolate into an empty or slightly filled blossom and swirl it around. This way, it works out well to glaze all the wafer blossoms very evenly with one cup.
Since the chocolate glaze solidifies quite quickly, it is essential to be quick so that the glaze can be spread out nicely.
Then put the finished glazed waffle blossoms aside so that the frosting can set. After the chocolate is solidified, it's best to store them in a well-sealed cookie jar or plastic dish so they don't dry out until you're ready to serve them.
I tried both variations in my pre-Christmas cooking test run for my Christmas dinner. While I'm a chocolate lover, I still opted for the unglazed version because I considered the additional chocolate glaze too much after three courses in advance.
But that's my opinion, and you should try the glazed version. It tastes absolutely delicious!
Waffle blossoms with chestnut purée
- Kitchen machine (optional)
- 200 g Chestnut purée
- 150 g Mascarpone
- 8 g Vanilla Sugar
- 150 g Whipped Cream
- 3 tablespoon Powdered Sugar
- 2 tablespoon Tap water
- 5 pieces Waffle blossoms
- Chocolate Sauce
- Whip the whipped cream until stiff.
- Stir the chestnut purée with tap water, vanilla sugar, and powdered sugar until smooth.
- Add the Mascarpone and the whipped cream to the chestnut mixture and mix well!
- When the purée is well combined, cover the mixing bowl with a lid and refrigerate in the fridge for at least two hours.
- Place the wafer blossoms on a dessert plate.
- Divide the chestnut purée among the wafer blossoms.
- Decorate with chocolate sauce or chocolate sprinkles.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
This is such a fun dessert! Yum!!
I love chestnut purée and this recipe looks delicious. It’s just hard for me to find canned chestnut purée where I live.