Homemade Chestnut Chocolate Spread Recipes
CHOCOLATE CHESTNUT COOKIES
The basic shape of these cookies belies the sophisticated combination of flavors provided by chocolate-studded shells and delectably creamy chestnut centers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with paddle attachment, cream butter and sugar on medium until fluffy. Add egg yolk, vanilla, and salt; beat until combined, scraping down sides of bowl as needed. Add flour, and beat on low speed until just combined. Stir in chocolate. (Dough can be frozen, wrapped in plastic, up to 1 month; thaw before using.)
- Form dough into 1-inch balls; place on parchment-lined baking sheets about 2 inches apart. Using thumb or rounded end of a wooden spoon or dowel, make a deep indentation in the center of each cookie. Fill each with about 1 teaspoon creme de marrons or Nutella. Place in freezer or refrigerator until firm, about 15 minutes.
- Bake until edges are golden and cookies are firm, about 12 minutes. Transfer cookies to a wire rack to cool completely.
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- In a small saucepan over medium heat, heat the double cream and chestnut puree until just simmering.
- Pour the hot cream mix over the chocolate and stir until the chocolate is completely melted. Add in the sugar as desired.
- Serve the Chestnut Chocolate Spread warm, or store in the refrigerator to serve chilled. The Chestnut Chocolate Spread will thicken in the refrigerator, but will remain a spreadable consistency (like that of Nutella).
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