Out of this World Chocolate Chestnut Filling for Cream Puffs Recipe


(0 votes) 0 0

This is a great recipe to include chestnuts into a holiday party.

Shared by


  • 1 1/3 C. peeled Delmarvelous chestnuts, about 20 (use microwave peeling method)
  • 1 C. milk
  • 1 C. granulated sugar
  • 4 oz. semi-sweet chocolate
  • 2 Tbs. rum or brandy
  • 1 1/4 C. heavy cream
  • Confectioners' sugar for dusting or small amount of melted chocolate

Our Readers Also Loved


In a small saucepan, combine the peeled chestnuts, milk, and granulated sugar. Bring to a boil, stirring to dissolve the sugar. Simmer for 30 minutes, or until the chestnuts are tender. While the chestnuts are simmering, melt the chocolate in a microwave for 30 seconds to 1 minute, or melt in a double boiler. Puree the cooked chestnuts, milk, chocolate, and rum or brandy in a food processor until smooth. Cool slightly.

Whip the cream to soft peaks and then gently fold it into the chestnut-chocolate mix. The mixture will soft so refrigerate for at least 1 hour. When ready to assemble, cut a third of the top off of the cream puffs, pipe or spoon the chocolate-chestnut mixture into the cream puffs. Replace the tops and dust with confectioners' sugar or drizzle with melted chocolate.

Reviews (1)

  • It would be nice if you explained in a tip addition, exactly what the opeeling in microwave method for peeling chestnuts is?

    Flag as inappropriate HONEYBEAR  |  March 29, 2009

Around The Web