Chestnut and Cocoa Pudding
A perfect treat to spread on toast, bread or eat with a spoon.
Ingredients
-
20 g dark chocolate
Preparation Method
- Puree the cooked chestnuts in a food processor until smooth and lump-free. If necessary add a little of water.
- Add the cocoa powder, honey (or syrup) and a pinch of salt and process again.
- Chop the chocolate and fold it into the cream. Store in a sterilized jar in the refrigerator.
- Serve on toast, pancakes, crepes, yogurt or oatmeal.
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