Chocolate & Chestnut Loaf
Submitted by noc
A no-bake chocolate chestnut loaf with dark chocolate, butter, chestnut puree, and brandy. Chilled overnight into a dense, sliceable terrine. Serve with piped cream or marron glace.
YIELD
1 loafPREP
20 minCOOK
10 minREADY
4 hrsThis is the dessert equivalent of a little black dress: simple, sophisticated, and impossible to argue with.
Butter gets beaten until pale and creamy, then blended with chestnut puree, melted dark chocolate, and a generous splash of brandy. Pour it into a loaf tin, refrigerate overnight, and slice.
No baking. No fuss. Just a dense, intensely chocolatey terrine with that distinctly earthy chestnut richness running through every bite. Pipe some cream on top and finish with a marron glace for a presentation that belongs on a Parisian dessert cart.
Pro Tips
- Beat the butter until truly pale and fluffy before adding anything else; this is what gives the loaf its smooth, creamy texture
- Make sure the melted chocolate is cooled but still liquid before mixing in, or it will seize against the cold butter
- Line the tin with greaseproof paper for easy unmolding; a light brush of oil keeps the paper in place
- Chill for the full 8 hours minimum; anything less and it won’t slice cleanly
Ingredients
Directions
Put better in bowl.
Beat until pale and creamy. Add sugar and beat until fluffy andf light.
Add chestnut purée and beat until thoroughly blended and smooth.
Add melted chocolate, brandy and 1 tablespoon of water.
Mix thoroughly.
Brush a 2 pound bread tin lightly with oil and line with greaseproof paper and brush LIGHTLY with oil.
Put mixture into tin - flatten top and place lightly oiled greaseproof paper on top.
Cover tin with foil and refigerate for at least 8 hours.
Serve straight from fridge optionally decorated with piped cream and/or maron glace.
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