500 g chestnut puree
150 g sugar
150 ml water
150 g ground toasted hazelnuts (or almonds)
200 g + 40 g margarine (or butter)
200 g dark chocolate
Cook syrup with sugar and water and add it to the chestnut puree. Add hazelnuts, 100 g melted chocolate and 200 g beaten margarine. Mix everything well, and then place in the mold. Refrigerate overnight.
Melt remaining chocolate with 20 g margarine in a double boiler. Remove from heat and stir in another 20 g margarine. Pour over un-molded dessert.
Update (October 19, 2009): I have made this recipe again and made nicer photos 
Here is the older one
4 Comments
how is that "vegan"???
Where I live, all of the ingredients ARE vegan. Butter is in the parenthesis and it's only there for the people who are not vegan and hate margarine. But here, both chestnut puree and margarine are made vegan. I know that in some part of the world margarine can contain animal products but not here. Chestnut puree is made of pureed chestnut and sugar.Why do you think it is not vegan?
Predivno izgleda, koja fina tamna boja.Meni je zanimljivo kako neki nemaju snage da se potpišu i daju anonimne komentare, a prate tvoj blog. Sasvim je očito da je maslac u zagradi kao neveganska alternativa .
Kako je ovo dobrooo. Lesnici, kesten, ne moze biti lepse.
Comments are closed.