Get your hands on some chestnuts while they’re in season, so you can make this chocolate chestnut spread. It’s delicious on toast, pretzels, pancakes or eaten right off a spoon. If you’re a fan of chocolate hazelnut spread, you’re going to go nuts over this seasonal version. It has the same irresistible texture, but a completely different flavor profile.

Chestnuts are sweeter than hazelnuts and have a buttery flavor that pairs beautifully with chocolate.

This recipe only requires three ingredients: sweetened chestnut puree, heavy cream and baking chocolate.

Since most chestnut puree is imported from Europe, it tends to be on the pricey side, but you can easily make it yourself. Just roast some chestnuts; cook them in simple syrup; then, blend the mixture into a puree. I’ve included a link to complete instructions.

Chocolate Chestnut Spread Recipe

This recipe makes 2 cups (1 pint) of nut spread.

Ingredients:

1 cup sweetened chestnut puree -> Here’s how to make your own
2/3 cup heavy (whipping) cream
4 ounces semi-sweet baking chocolate

Tools You’ll Need:

Round up these kitchen basics, and you’ll have everything you need to make a batch of chocolate chestnut spread.

A small saucepan
A blender
Measuring cups
1 pint jar or 2 half-pint jars
A stirring spoon

What You Do:

In a small saucepan, combine the sweetened chestnut puree and heavy cream.

Over medium heat, stir the mixture until it’s smooth, and just comes to a simmer.

Add Baking Chocolate to Chestnut Mixture

Remove from heat, and add the chocolate.

Stir, until melted. The spread will have a chunky texture at this point, but that’s easily remedied.

Blend Chocolate Chestnut Spread Until Smooth

Just transfer it to a blender, and blend, until smooth.

Since this chocolate chestnut spread contains heavy cream, it isn’t shelf stable. Keep it in the fridge, and use it within 7-10 days, or freeze it, and use it within 6 months.

Chocolate Chestnut Spread

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Print Recipe

Enjoy this chocolate chestnut spread on toast, pretzels, pancakes, or a sandwich. It’s sure to become your new guilty pleasure.

Total Time: 7 minutes
Yield: 2 cups (1 pint) 1x

Ingredients

Scale

1 cup sweetened chestnut puree
2/3 cup heavy (whipping) cream
4 ounces semi-sweet baking chocolate

Cook Mode Prevent your screen from going dark

Instructions

In a small saucepan over medium heat, combine the chestnut puree and cream. Stir until smooth, and bring to a simmer.

Remove from the heat, and add the chocolate. Stir, until melted.

Transfer nut mixture to a blender, and blend until smooth.

Store your chocolate chestnut spread in an air-tight container in the refrigerator, and use it within 7-10 days, or store it in the freezer, and use it within 6 months.