• 16servings

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Nutrition Info . . .

MineralsCalcium, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Chestnuts or 3 tablespoons 45ml Calvados or 2 lbs 908g / 32oz Chestnuts - canned, whole

  2. 3 tablespoons 45ml Applejack or - - unsweetened, drain

  3. 4 cups 948ml Chestnuts - pureed, canned

  4. 1/2 teaspoon 2 1/2ml Vanilla - - unsweetened

  5. 1/4 cup 49g / 1.7oz Sugar - superfine

  6. 1/2 cup 99g / 3 1/2oz Butter - unsalted, melted

  7. Garnishes

  8. 1 cup 237ml Cream - whipping

  9. 1 oz 28g Chocolate - semi-sweet

  10. 1 teaspoon 5ml Sugar

  11. Melted - cooled

  12. 1/2 teaspoon 2 1/2ml Vanilla

  13. 1 tablespoon 15ml Cocoa - unsweetened

  14. Candied violets

Instructions Jump to Ingredients ↑

  1. If you are using fresh chestnuts, cut an X on the flat side of each chestnut. Place the chestnuts in a saucepan, cover with cold water and bring to boil.

  2. Cover and boil gently until tender, about 15 minutes.

  3. Remove the pan from the heat and let it stand for 15 minutes.

  4. Shell the chestnuts, removing both the hard outer shell and the inner brown skin.

  5. If you're using canned chestnuts, simply drain.

  6. Reserve 3 whole chestnuts for garnish.

  7. Puree chestnuts in a processor until very smooth.

  8. Add 3/4 cup of very finely powdered sugar, butter, Calvados and 1/2 teaspoon vanilla. Puree again until very smooth and fluffy.

  9. Add 8 ounces of melted chocolate and puree until very smooth.

  10. Line a 4 cup round log-shaped mold or loaf pan with plastic wrap, pressing it down until smooth.

  11. Pour in the chestnut-chocolate mixture and tamp the mold to eliminate any air bubbles. Smooth over the surface, and cover with plastic wrap.

  12. Refrigerate overnight.

  13. To Garnish:

  14. Unmold log on serving plate, and carefully remove the plastic wrap.

  15. Whip the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla until stiff.

  16. Spread the cream evenly over all sides of the log, forming a barklike ridge here and there with a spatula or decorating comb.

  17. Drizzle thin lines of chocolate down the length of the log, using a paper pastry cone or fork.

  18. Roll the 3 reserved chestnuts in cocoa and arrange on the log lengthwise. Garnish with candied violets and refrigerate until serving.

  19. This log may be refrigerated for up to one week.


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