Recipe
Chocolate spread on chestnut
About 4 dl
40 minutes
Ingredients
350g chestnuts 1-2 tbsp olive oil
1 dl olive oil
0.5 dl rapeseed oil
2 tbsp cocoa
1 tbsp vanilla sugar
3 tbsp powdered sugar
1 pinch salt
Do this
Set the oven to 225 degrees.
Cut a cross at the top of all the chestnuts and toss them in oil. Then arrange the chestnuts in a baking dish with the cross facing up. Roast them in the oven until the shell starts to crack. This takes about 20 minutes.
Peel the chestnuts completely when they are done and place them in a bowl. Blend the chestnuts with an immersion blender to the desired size. If you want a very smooth spread, a food processor is recommended. Add the remaining ingredients and stir into a suitably thick, spreadable mixture. If more liquid is needed, add a little water as needed.
The spread can be stored at room temperature for a couple of days or in the refrigerator for a longer time, but it will then firm up.
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