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Chestnut puddings with chocolate eyes

Chestnut puddings with chocolate eyes

  • Dessert
  • Autumn
  • Halloween

Chilled chestnut puddings topped with white and dark chocolate eyes.

Active time35 min

Cooking10 min

Total3 hResting : 2 h 30 min

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Ingredients

  • 500 ml milk
  • 50 g white chocolate
  • 30 g dark chocolate
  • 20 g cornflour
  • 60 g sugar
  • 250 g cooked, peeled chestnuts

Preparation

  1. Blend the chestnuts with 400 ml of milk and the sugar. Mix the cornflour with the remaining milk. Heat the purée, add the cornflour mixture and simmer for 3 minutes, stirring. Divide between 4 dessert glasses.

    500 ml milk
    20 g cornflour
    60 g sugar
    250 g cooked, peeled chestnuts
    • blender
    • saucepan
    • dessert glasses

  2. Leave the puddings to cool slightly for about 20 minutes, then refrigerate for at least 2 hours.

  3. While they are setting in the refrigerator, melt the two chocolates separately and form white discs with black pupils on baking paper, making two eyes per portion. Chill for about 15 minutes until set.

    50 g white chocolate
    30 g dark chocolate
    • saucepans
    • baking paper

  4. Place two chocolate eyes on each thoroughly chilled pudding.

    • dessert glasses

Allergens

  • Milk
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Chestnut puddings with chocolate eyes