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Chocolate & Chestnut Creams

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  • Makes: about 16 biscuits
  • Prep Time: 10 mins
  • Ready in: 10 mins
  • Print:
Chocolate & Chestnut Creams


  • 175g soft unsalted butter
  • 50g castor sugar
  • ½ tsp ground allspice
  • 150g self raising flour
  • 25g cocoa powder
  • 220mls double cream, lightly whipped
  • 50g icing sugar
  • 50g tinned chestnut puree, vanilla extract
  • 20g cocoa powder
  • Pre heat the oven to 180 Degrees C gas 4.

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  1. Place a piece of silicone paper onto a baking sheet.
  2. Next place the butter, cocoa powder, allspice and sugar into a mixing bowl.
  3. Beat together until light and fluffy, and then fold in the flour and mix to well.
  4. Fill a piping bag fitted with 1cm, fluted nozzle and pipe 16 circles about 4cm wide.
  5. The biscuits will spread slightly when cooked, so you don't have to worry too much.
  6. Bake for 10 minutes then remove from the oven, do not try to move the biscuits straight away as they will break, so leave to cool.
  7. Make the filling by whipping the cream and chestnut puree together, then adding the sugar and cocoa powder.
  8. Sandwich the cooled biscuits together and then dust with icing sugar.