The basket ofAutumn it is always full of goodness: pumpkin, pomegranates, persimmons and … chestnuts! Boiled, roasted, pureed, chestnuts are always good, with their sweet flavor and soft texture on the palate.

If in the past few weeks you have gone through the woods and have found a large quantity of them, so much so that you have left over and no longer know how to cook them, why not try them as the main ingredient of a pudding?

The pudding is a spoon dessert which usually makes everyone agree, both adults and children: this one based on chestnuts, accompanied by the strong flavor of dark chocolate, it will be a truly irresistible end of meal.

You want the recipe? You can find it below, step by step: in ours galleryinstead, some tricks to make the pudding even more delicious and for conservation, if by chance you don't finish it!

How to make chestnut pudding: the recipe

Ingredients

To make about 6 chestnut puddings, you will need: 1 kg of chestnuts, 500 g of whole milk, 50 g of sugar, 260 g of fresh liquid cream, 180 g of dark chocolate and 8 g of gelatine sheets.

Method

First, boil the chestnuts in a saucepan, covering it with the lid, for about half an hour. After the time has elapsed, check that they are cooked, then drain and keep them covered in a separate bowl. When they have cooled, peel them carefully, removing any tiny skins. Now cook them in a pan with milk over medium heat for about an hour. Stir often to make them flake. At the end, put the mixture in a vegetable mill and reduce it to a puree.
Meanwhile, soak the gelatine in cold water for at least 10 minutes and finely chop 150 grams of chocolate. Put the chestnut puree in a pan with the fresh cream and sugar and cook over low heat. After a few minutes, add the chocolate, let it melt and then with an immersion blender, blend everything to obtain a smooth and creamy mixture.
Now squeeze the gelatine, pour it into the mixture, let it melt, stirring with a whisk and turn off the heat. Take the molds and fill them with the help of a ladle. Let the puddings cool before placing them in the fridge for about 2 hours.
Before turning them out, use the remaining chocolate to garnish each pudding, grating it on top.

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