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Chestnut chocolate-cream
Although the chestnut chocolate-cream was not invented for consumption as a dessert in itself but, of course, it can be consumed as such. It is usually used as extra topping for cakes and other desserts.

  • 10 dkg of Classic chestnut puree
  • 1 dl of milk
  • 5 dkg of butter
  • 4 large eggs
  • 25 dkg of dark chocolate
  • 1 tbsp of cocoa powder
  • 1 tbsp of rum
  • 1 pack of vanilla sugar
  • 5 cl of strong coffee
  • whipped cream for decorating
Thaw the chestnut puree at room temperature, mash it with a fork, then add milk to it until the mixture becomes frothy. Break the dark chocolate into tiny pieces and melt them over steam. Beat the egg whites up. Mix the vanilla sugar, cocoa powder, rum, and coffee with the egg yolks; then, in a deep bowl, beat the mixture into a creamy-frothy texture. Add the chestnut cream and the molten chocolate to the froth, stir it into a smooth cream, then gradually stir the frothy egg whites into it. Place them into serving cups and refrigerate them for three hours. Top the dessert with whipped cream before serving.
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