Chestnut cups

Chestnut cups

By
From
Lucy's Bakes
Makes
20
Prep
15 mins
Photographer
Jacqui Melville

Chestnuts say ‘Christmas’ to me and in this recipe of Lucy LT's we have used them in their simplest form, ready-cooked! The easiest to use here is canned, ready sweetened purée but if not available you can buy unsweetened purée or whole, cooked chestnuts and purée them yourself, then sweeten the purée to taste. These decadent little treats are gorgeous whichever chestnuts you use and once you have the hang of the cups you can f ill them with other fillings at different times of the year. Try the berry buttercream or ganache, left to set enough to pipe.

Ingredients

Quantity Ingredient
300g dark chocolate
200g sweetened chestnut puree
200g double cream
dash liqueur, (optional)

Method

  1. Place 20 mini (petit four) cake cases on a baking tray.
  2. Melt the chocolate in a bowl over a saucepan of gently simmering water and when it is melted remove it from the heat. Transfer 100 g to a small bowl and set aside to cool but not set again.
  3. Dip a pastry brush in the remaining chocolate, brush a light film on the inside of the paper case, invert them and leave to set. Chill the cases then repeat so you have a double layer of chocolate.
  4. Meanwhile whisk the sweetened chestnut purée with the cream (and liqueur if using) until thick, then add the reserved 100 g cooled melted chocolate.
  5. When the chocolate cups are solid, remove the cases if you wish and then pipe or spoon the chestnut cream into them.
  6. Store for up to 3 days in the fridge.

Note

  • This recipe is vegetarian and gluten-free.

Tip

  • This chestnut cream also makes a fabulous cake filling.

What the the testers say

  • SIMON EBBS – ‘I was worried that they might not look right as my chocolate cup edges seemed a bit uneven, but piping in the filling covered up the rough bits and made them look really professional. I was very proud of the end result.’

    LYDIA CUFFLIN AND SIMON CHILDS – ‘Painting the chocolate in the little cases was easier than I thought it would be, but Lucy suggested we used stiffer foil cases – a good tip.’

    MANDY FISHER – ‘These definitely have the wow factor. I decorated mine with some big, soft silver and gold sugar balls that I found in the supermarket but you could fill the cases with all sorts of fruity or nutty stuff if you don’t like chestnuts.’
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