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An incredibly delicious and also easy to prepare Christmas dessert is the waffle blossoms with chestnut purée.

Waffle blossoms with chestnut purée

Nora
Waffle blossoms with chestnut purée are incredibly delicious and easy to prepare with many garnishing options.
4.99 from 93 votes
Prep Time 5 mins
Cook Time 10 mins
Chill 2 hrs
Total Time 2 hrs 15 mins
Course Dessert
Cuisine Switzerland
Servings 5 Servings
Calories 371 kcal

Ingredients
 
 

  • 200 g Chestnut purée
  • 150 g Mascarpone
  • 8 g Vanilla Sugar
  • 150 g Whipped Cream
  • 3 tablespoon Powdered Sugar
  • 2 tablespoon Tap water

For garnishing

  • 5 pieces Waffle blossoms
  • Chocolate Sauce

Instructions
 

  • 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.

Before serving

  • Place the wafer blossoms on a dessert plate.
  • Divide the chestnut purée among the wafer blossoms.
  • Decorate with chocolate sauce or chocolate sprinkles.

Notes

Chocolate complements

You are a chocolate lover, and you 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 chocolaty 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.
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Keyword chestnut purée, chestnut puree dessert, chestnut puree sweet recipe, chestnut recipe, Christmas dinner dessert, Dessert, easy, recipes with chestnut puree, waffel blossoms
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Serving | Calories: 371kcal | Carbohydrates: 32g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 25mg | Potassium: 268mg | Fiber: 1g | Sugar: 11g | Vitamin A: 772IU | Vitamin C: 16mg | Calcium: 101mg | Iron: 1mg