1 h 30 min
Difficulty: Easy
This is a traditional recipe from my family in the Tarn region: chilled chocolate–chestnut fondants. The southern part of Tarn is famous for its chestnuts, and we love using them. My family has been making this cake for generations. It’s quite rich, but absolutely delicious served with a good crème anglaise (vanilla custard).
Ingredients
Makes 16 squares
– Chestnuts — 1 kg
– Baking chocolate — 200 g
– Butter — 150 g
– Sugar — 120 g
Preparation
Total time: 25 h 50 min
Active prep: 1 h 30 min
Cooking: 20 min
Prepare the chestnuts
Remove the outer skin of the chestnuts, then blanch them briefly. Cook the chestnuts in boiling water for about 20 minutes. While they are still warm, peel off the inner skins. Pass the peeled chestnuts through a potato ricer or mash them finely to make a smooth purée.
Make the fondants
Melt the butter and the chocolate together in a saucepan or in short bursts in the microwave. In a large bowl, combine the chestnut purée, the melted chocolate, the sugar, and the melted butter. Mix thoroughly until the mixture is completely smooth and homogenous. Pour the batter into a square chocolate mold or a pan suitable for cutting into squares.
Chill
Refrigerate for 24 hours before serving so the fondants set properly.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.