Chestnut and chocolate biscuits, a delicious autumnal recipe
What would be of the autumn without the S chestnuts? Or almost better said, what would be the chestnuts without autumn? There is no doubt that we are faced with a tremendously characteristic food of this wonderful season of the year, consisting of the chestnut fruit, a tree belonging to the family of the fagaceae, and native temperate climates of the northern hemisphere.
It becomes an ideal food at this time of year, because thanks to its nutritional wealth contributes to our organism all those essential nutrients that we need so much during this season, and that help us to reduce or prevent the well-known autumnal asthenia.
In fact, it stands out for its high content of B vitamins, as well as minerals, among which we find magnesium, phosphorus and iron. On the other hand, it is also surprising its high content of carbohydrates and fiber, and its low caloric content (100 grams provide only 190 calories).
They can be eaten alone, raw or roasted over a fire. And they have the peculiarity that we can catch them ourselves when they have fallen out of the chestnut tree. In this sense, who does not remember the walks in the countryside with our parents and / or with our family, in the search of the delicious chestnuts during the autumnal days ?. It is a typical picture, and without a doubt many remember with nostalgia and melancholy.
But they also have another advantage: they can be added to a wide variety of recipes, especially in desserts. Precisely for this reason, on this occasion we want to propose the elaboration of some wonderful brown and chocolate biscuits.
Recipe of chestnut and chocolate biscuits
- 400 gr. of chestnuts
- 100 gr. of dark chocolate (chopped)
- 100 gr. of liquid cream
- 100 gr. of sugar glas
- 2 tablespoons of Contreau
Steps to make brown and chocolate biscuits:
First cut the dark chocolate and put the pieces in a bain-marie together with the liquid cream. Let it get hot but without the water boiling. Stir until the chocolate has melted. When this has been done remove it from the heat and mix well until you get a cream with a smooth texture.
Add the icing sugar and stir again.
Put the chestnuts in the glass of the blender and crush them well. Once crushed, add them to the previous mixture, stir well.
To finish add a few drops of Cointreau, which as you know will know is a French liqueur made with brandy and orange peel, which combines perfectly with chocolate.
Grease a mold between 12 to 15 centimeters in diameter and pour the paste into it. Put it in the fridge and let it sit for a minimum of 3 hours.
Ready! At the time of serving you can cut them into squares. ThemesSponge cake recipes