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theurbaneater:

Chestnut Hot Chocolate
 
For the hot chocolate:3 cups milk1 cup heavy cream or half-and-half4 peeled chestnuts (fresh, canned or frozen may be used)zest of 1/2 orange1/2 vanilla bean, split and seeds scraped4 ounces milk chocolate2 ounces bittersweet chocolate2 ounces unsweetened chocolate1/4 cup sweetened chestnut cream1/2 teaspoon salt4 tablespoons brandy or cognac (optional), or to taste
For the chestnut whipped cream:1 cup heavy cream2 tablespoons sweetened chestnut cream
Equipment
Handheld immersion blenderHandheld or standing electric mixerLiquid measuring cupNon-reactive metal saucepanRubber spatulaWhiskZester
Preparation
Prepare the hot chocolate:Combine the milk, heavy cream, chestnuts, vanilla bean and orange zest in a heavy saucepan and bring to a simmer over medium heat. Remove from heat and let steep for about 15 minutes, until the chestnuts start breaking down and become softer.
Remove the vanilla bean, and using a handheld immersion blender, purée and then strain the mixture through a fine mesh sieve. Return the liquid to the saucepan and bring back to a simmer over medium heat.
Meanwhile, place the chocolates in a large bowl. Pour the boiled liquid over the chocolate, let sit for one minute, and whisk to combine. Add salt and whisk in the chestnut purée and brandy or cognac, if desired. Purée with a handheld blender for a smoother texture.
Prepare the chestnut whipped cream:Whip 1 cup heavy cream until stiff peaks form. Whip 2 tablespoons sweetened chestnut purée in an electric mixture until light. Using a rubber spatula, fold the whipped cream into the chestnut purée in three additions until combined.

theurbaneater:

Chestnut Hot Chocolate

For the hot chocolate:
3 cups milk
1 cup heavy cream or half-and-half
4 peeled chestnuts (fresh, canned or frozen may be used)
zest of 1/2 orange
1/2 vanilla bean, split and seeds scraped
4 ounces milk chocolate
2 ounces bittersweet chocolate
2 ounces unsweetened chocolate
1/4 cup sweetened chestnut cream
1/2 teaspoon salt
4 tablespoons brandy or cognac (optional), or to taste

For the chestnut whipped cream:
1 cup heavy cream
2 tablespoons sweetened chestnut cream

Equipment

Handheld immersion blender
Handheld or standing electric mixer
Liquid measuring cup
Non-reactive metal saucepan
Rubber spatula
Whisk
Zester

Preparation

Prepare the hot chocolate:
Combine the milk, heavy cream, chestnuts, vanilla bean and orange zest in a heavy saucepan and bring to a simmer over medium heat. Remove from heat and let steep for about 15 minutes, until the chestnuts start breaking down and become softer.

Remove the vanilla bean, and using a handheld immersion blender, purée and then strain the mixture through a fine mesh sieve. Return the liquid to the saucepan and bring back to a simmer over medium heat.

Meanwhile, place the chocolates in a large bowl. Pour the boiled liquid over the chocolate, let sit for one minute, and whisk to combine. Add salt and whisk in the chestnut purée and brandy or cognac, if desired. Purée with a handheld blender for a smoother texture.

Prepare the chestnut whipped cream:
Whip 1 cup heavy cream until stiff peaks form. Whip 2 tablespoons sweetened chestnut purée in an electric mixture until light. Using a rubber spatula, fold the whipped cream into the chestnut purée in three additions until combined.

(Source: guildedfork.com)

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