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Friday, January 27, 2012

Chocolate Chestnut "Fudge"

This was an experiment that went deliciously wrong.

I spied a bag of peeled chestnuts in my cupboard and was inspired to try and make a healthy nut-free alternative to Nutella. The result was nothing like what I was going for, but delicious anyways.

Irish Moss is a sea vegetable with a number of culinary uses and wonderful health properties. To learn more about it and how to prepare it check out:http://meghantelpnerblog.com/2012/01/04/the-mystery-revealed-how-to-prepare-irish-moss-sea-moss/

This is one of those items I found in Kensington Market at House of Spice. I was not able to find it ANYWHERE else in Toronto where I usually shop. If you want to try it, you can buy it online from Meghan Telpner: http://www.meghantelpner.com/product/irish-moss-sea-moss/

That being said, I don't think it's necessary for this recipe, so you can just omit.

Big A went absolutely CRAZY for this stuff and I love that it has all the nutrition of the chestnuts, unsweetened chocolate and Irish Moss, and no sugar (I used Splenda for this).

Chocolate Chestnut Fudge

100g bag peeled chestnuts
2 tbls prepared Irish Moss gel
2 heaping tbls granulated sweetener (Stevia, Splenda, xylitol, coconut crystals, or sugar if you wish)
1/2 tsp vanilla
1/8 tsp salt
1 square unsweetened chocolate, melted

Place chestnuts in food processor and process until you have an almost flour-like consistency. This will take several minutes. Add Irish Moss, sweetener, vanilla and salt. Process for another minute or two. Add melted chocolate and process for a few seconds until mixture forms a ball. Press into a small square container (something about the size of a bread plate or saucer). Refridgerate until firm and then cut into squares. Keeps refridgerated for several weeks.