Serves 4
We know you’ve been having fun with Chestnuts this holiday, and now on to the good stuff… dessert!
This Chestnut Pot de Crème is a deliciously decadent dessert you can try this season.
Go ahead, give it a whirl!
We’re having all sorts of fun with Chestnuts this Winter season! Be sure to check it all out #IDKANCDT
INGREDIENTS
1 ¼ cups water, divided
3 Tbsp cornstarch or arrowroot
½ cup roasted chestnuts
½ cup organic sugar
1/8 tsp sea salt
¼ cup vegan chocolate chips
PREP
In a small bowl, thoroughly mix ¼ cup water and cornstarch or arrowroot with a whisk and set aside.
METHOD
In a blender, make chestnut milk by combining remaining 1 cup water and roasted chestnuts. Blend on high for 2 minutes until completely smooth.
In a medium saucepan, whisk together chestnut milk, organic sugar, sea salt, and heat on medium-high just until boiling.
Reduce heat to low, and stir in vegan chocolate chips. Let cook, whisking frequently, until completely smooth.
Increase the heat to medium and slowly drizzle the cornstarch/arrowroot mixture, whisking frequently until it becomes a pudding like texture, about 5 minutes.
Pour the custard evenly into 4 ramekins or small cups. Let cool for 10 minutes, then chill in the refrigerator for 8 hours, or overnight.
NOTES + SERVING TIPS
Sprinkle with sea salt before serving.
