Chocolate And Chestnut Pie Recipes

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CHESTNUT CHOCOLATE DESSERT



Chestnut Chocolate Dessert image

Provided by Food Network

Categories     dessert

Time 12h

Yield 6 to 8 servings

Number Of Ingredients 7

12 ounces semi-sweet chocolate bits
1/2 cup heavy cream
4 ounces butter
1/2 cup superfine sugar
15-ounce can unsweetened chestnut, drained and pureed in a food processor
2 tablespoons rum
Whipped cream for garnish, optional

Steps:

  • Over low heat, melt chocolate in heavy cream, stirring until smooth; let cool to room temperature. With an electric mixer whip the butter and sugar until light, then fold in the cooled chocolate, chestnut puree and rum. Mix until smooth and pack into prepared ramekins or custard cups. Cover and chill overnight.
  • Pipe whipped cream rosettes in center if you wish.

CHOCOLATE AND CHESTNUT PIE



Chocolate and Chestnut Pie image

Make and share this Chocolate and Chestnut Pie recipe from Food.com.

Provided by Marli

Categories     Pie

Time 25m

Yield 1 pie

Number Of Ingredients 6

1 pre-prepared sweet pie crust
4 ounces butter, softened
1/4 cup caster sugar
1 (15 ounce) can chestnut puree
8 ounces chocolate, broken into small pieces
2 tablespoons brandy

Steps:

  • Cream the butter& sugar together until pale& creamy.
  • Add the chestnut puree, about 2 tablespoons at a time, beating well after each addition.
  • Put the chocolate in a heatproof bowl.
  • Place over a saucepan of simmering water until the chocolate is melted, stirring until smooth.
  • Stir the chocolate into the chestnut mixture until combined, then add the brandy.
  • Pour the filling into the cold pie crust.
  • Level the surface until smooth.
  • Refrigerate until set.
  • Decorate with whipped cream, chocolate leaves or dusted with cocoa.

Nutrition Facts : Calories 4798.1, Fat 288, SaturatedFat 149.8, Cholesterol 243.8, Sodium 1809.8, Carbohydrate 553.3, Fiber 44.2, Sugar 52.4, Protein 63.9

CHESTNUT CHOCOLATE PIE



Chestnut Chocolate Pie image

Chestnut Chocolate pie with caramelized chestnut topping

Provided by EAT SMARTER

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 11

7 ozs Dark couverture chocolate
5 eggs (medium)
6 ozs sugar
7 Tbsps Chestnut puree
2 Tbsps Pastry flour
1 generous pinch Baking powder
7 ozs Dark couverture chocolate
2 eggs (medium)
7 ozs Chestnut puree
4 ozs sugar
6 ozs Chestnuts

Steps:

  • For the dough, cut the chocolate into pieces and place in a bowl. Melt over a hot water bath and cool slightly. Separate eggs and beat egg whites. Mix egg yolks with sugar until creamy. Add chocolate and chestnut puree. Fold in egg whites. Mix flour with baking powder and sift into the dough. Mix well. Line bottom of a springform pan (9" in diameter) with parchment paper and pour in the dough. Bake in a preheated oven at 180°C / 350°F for 30 minutes. Cool briefly in the pan and then remove to cool completely.
  • For the cream, melt chocolate. Separate eggs and beat egg whites. Stir egg yolks with chestnut puree. Add chocolate and fold in egg whites.
  • Set base on a plate and surround with a cake ring. Spread in cream and smooth. Chill for 2-3 hours.
  • Caramelize sugar in a pan just before serving. Pat chestnuts dry between paper towels and roll in caramel. Place on a sheet of parchment paper to dry. Decorate cake with chestnuts, slice and serve.

Nutrition Facts : Calories 377 kcal, Fat 14.9 g, Protein 8.5 g, Carbohydrate 52 g

CHOCOLATE-NUT SLAB PIE



Chocolate-Nut Slab Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 15 to 20 servings

Number Of Ingredients 16

4 cups all-purpose flour, plus more for dusting
1/3 cup granulated sugar
3/4 teaspoon salt
1/3 cup cold vegetable shortening
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1/2 to 3/4 cup ice water
4 cups salted roasted mixed nuts
2 cups semisweet chocolate chunks (about 10 ounces)
1 stick plus 2 tablespoons unsalted butter, melted
4 large eggs
1 1/4 cups packed light brown sugar
1 cup light corn syrup
1 tablespoon fresh lemon juice
1 tablespoon pure vanilla extract
Heavy cream, for brushing

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the egg yolk and ½ cup ice water and pulse a few times until the dough just begins to clump together; add up to ¼ cup more water, 1 tablespoon at a time, as needed. Lay out 2 sheets of plastic wrap; put about three-quarters of the dough on one sheet and the remaining dough on the other. Gently pat each into a rectangle, using the plastic wrap to help you. Wrap tightly and refrigerate until firm, at least 2 hours and up to 24 hours.
  • Roll out the larger piece of dough into a 13-by-19-inch rectangle (about ¿ inch thick) on a lightly floured surface. Ease into an 11-by-17-inch jelly roll pan, leaving a 1-inch overhang.
  • Make the filling: Pulse the nuts in a food processor until roughly chopped. Combine with the chocolate chunks in a bowl, then evenly sprinkle the mixture over the crust. Whisk the melted butter, eggs, brown sugar, corn syrup, lemon juice and vanilla in a bowl; pour over the nut mixture.
  • Roll out the smaller piece of dough into a 10-by-12-inch rectangle on a lightly floured surface; cut out ten 1-inch-wide strips of dough. Lay 5 strips diagonally over the filling, about 2 inches apart, then lay the remaining strips perpendicular to them. Trim the strips at the edge of the baking sheet (use the trimmings to extend any strips that are too short). Fold in the overhang and crimp the edges with your fingers. Brush the edges and the strips of dough with heavy cream. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 375 degrees F. Bake until the crust is golden and the filling is set, 40 to 45 minutes. Transfer to a rack and let cool completely, at least 2 hours.

CHESTNUT PIE WITH RUM CREAM



Chestnut Pie with Rum Cream image

This decadent pie comes from Sandro Micheli, pastry chef at Adour Alain Ducasse in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 21

1/4 cup plus 2 tablespoons unsalted butter, room temperature
1/4 cup plus 1 tablespoon granulated sugar
1/2 cup raw chestnuts, fresh or frozen, thawed
3 tablespoons dark rum
1/2 cup plus 2 tablespoons chestnut puree
1/2 cup chestnut cream
1/4 cup creme fraiche
6 large egg yolks, room temperature
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
3 tablespoons confectioners' sugar
2 cups heavy cream
3/4 cup mascarpone cheese
1/4 cup confectioners' sugar
2 tablespoons dark rum
2 whole vanilla beans, split and seeds scraped
Chestnut Tuiles, for garnish
Candied chestnuts, halved or quartered, for garnish

Steps:

  • Make the crust: Place all crust ingredients in the bowl of a food processor; pulse until mixture resembles coarse crumbs, about the size of peas. (To mix by hand, combine ingredients in a large mixing bowl, rubbing the dry ingredients together using your fingers.) Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic, and refrigerate until firm and cold, about 2 hours.
  • On a lightly floured work surface, roll out dough to an 11-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch metal pie plate, pressing firmly into bottom and sides; trim edges as necessary. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
  • Preheat oven to 350 degrees. Line pie dough with a sheet of parchment paper and fill with pie weights or dried beans. Transfer to oven and bake until light brown, 20 to 30 minutes. Remove pie weights and parchment paper. Transfer to a wire rack and let cool.
  • Make the filling: In a medium skillet, heat 2 tablespoons butter over low heat until it turns brown and has a nutty aroma. Add 1 tablespoon sugar and chestnuts and cook, stirring, until caramelized, about 2 minutes. Carefully add 1 tablespoon rum to deglaze skillet; transfer chestnuts to a baking sheet to cool.
  • In a medium bowl, mix together remaining 1/4 cup butter, chestnut puree, chestnut cream, and creme fraiche together until well combined. In another medium bowl, whisk together egg yolks, eggs, remaining 1/4 cup sugar, and remaining 2 tablespoons rum. Add egg mixture to chestnut mixture and stir until filling is just combined.
  • Sprinkle chestnuts over bottom of crust and top with filling mixture. Transfer pie to oven and bake until set, about 20 minutes. Transfer to a wire rack to cool.
  • Make the rum cream: In the bowl of an electric mixer fitted with a whisk attachment, whisk together heavy cream, mascarpone, sugar, rum, and vanilla bean seeds until ribbons form, about 5 minutes. Transfer cream to a pastry bag fitted with a 1/2-inch plain round tip. Decoratively pipe cream in a clockwise fashion, starting from the outside and working toward the center, to cover. Garnish pie with candied chestnut strips and tuile.

CHOCOLATE CHESTNUT TART WITH RUM WHIPPED CREAM



Chocolate Chestnut Tart With Rum Whipped Cream image

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 17

1 1/4 cups all-purpose flour, plus more for rolling dough
1/2 cup confectioners' sugar
1/4 cup unsweetened Dutch processed cocoa powder
Fine sea salt
8 tablespoons unsalted butter, softened
1 large egg yolk
1 teaspoon vanilla extract
1 pound or a 14 8/10-ounce jar roasted, peeled chestnuts
1 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
Fine sea salt
1 vanilla bean, split
3/4 cup heavy cream
2 tablespoons confectioners' sugar
1 to 2 tablespoons rum, to taste
1 ounce bittersweet chocolate, for shaving

Steps:

  • Prepare the dough: in the bowl of a food processor, pulse together the flour, confectioners' sugar, cocoa powder and a pinch of salt. Pulse in the butter, egg yolk and vanilla until dough just comes together. Form into a disk. Wrap with plastic wrap and chill at least 1 hour or overnight.
  • When you are ready to bake the crust, heat the oven to 325 degrees. On a lightly floured surface, roll the dough into an 11-inch circle. Press into a 9-inch tart pan and trim the edges. Prick the bottom of the dough all over with a fork; chill for 20 minutes or until firm. Cover the dough with a sheet of aluminum foil and fill with dried beans or pie weights. Bake 15 minutes. Remove the foil and continue baking until pastry is dry and firm, about 15 minutes longer. Cool completely.
  • Make the filling: in a saucepan over medium heat, combine the chestnuts, milk, cream, sugar and a pinch of salt. Use the tip of a knife to scrape the vanilla seeds into the pot and then drop in the pod. Simmer until chestnuts are very soft, 20 to 30 minutes. Let cool. Discard vanilla pod.
  • Purée the filling in a food processor until very smooth, 2 to 3 minutes. Scrape into the tart shell and smooth the top.
  • Make the whipped cream: whip the cream and confectioners' sugar until thickened. Whip in the rum. Spread the whipped cream over the chestnut filling. Using a vegetable peeler, shave chocolate curls over the top. Refrigerate at least 2 hours before serving.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 30 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 473 milligrams, Sugar 23 grams, TransFat 0 grams

CHOCOLATE CHESS PIE III



Chocolate Chess Pie III image

It's grandma's chocolate pie that's good to the last piece. Serve with whipped cream, if desired.

Provided by Glenda

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 50m

Yield 16

Number Of Ingredients 7

1 ¾ cups white sugar
⅓ cup unsweetened cocoa powder
1 ¼ cups melted butter
4 eggs, beaten
¼ cup evaporated milk
1 teaspoon vanilla extract
2 (9 inch) unbaked pie crusts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • In a large bowl, combine sugar, cocoa and melted butter. Beat until smooth. Beat in eggs, milk and vanilla. Pour filling into pie shells.
  • Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 33.6 g, Cholesterol 85.8 mg, Fat 23.6 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 11.7 g, Sodium 241.1 mg, Sugar 22.5 g

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