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An incredibly delicious and also easy to prepare dessert is the waffle blossoms with chestnut purée. With my American-inspired Christmas menu featuring Caesar salad, corn soup, and mini cheeseburgers as the courses beforehand, it was essential to create a delicious dessert to compliment these dishes. With the idea to fill waffle blossoms with chestnut purée, I succeeded, and my family was happy, full and satisfied, after this beautiful Christmas dinner. This recipe’s beauty is that you can prepare everything the day before, except for the arrangement, thus saving a lot of work at Christmas. After all, you want to do other things at Christmas besides cooking!
Download the complete American-inspired four-course Christmas dinner for free.
- Which ingredients to use?
- Kitchen utensils you will need
- How to create the waffle flowers with chestnut purée?
- Chocolate complements
- Waffle blossoms with chestnut purée
- Chocolate complements
- How to make delicious homemade Chive Sauce in 5 Minutes?
Which ingredients to use?
- 7.05oz (200g) Chestnut purée
- 5.29oz (150g) Mascarpone
- 0.28oz (8g) Vanilla Sugar
- 8.81 oz (250g) Whipped Cream
- 3 tbsp Powdered Sugar
- 2 tbsp Tap Water
A little tip: If you want your chestnut purée to be a bit boozy, use rum instead of tap water. The rum gives the chestnut purée a little touch of alcohol.
- Chocolate Sauce or chocolate sprinkles
- Chocolate waffle cups (optional)
- Advocaat (optional)
Do not hesitate to use chopped nuts to garnish these treats, or, if you like it fruity, decorate with all sorts of fruit, according to your taste. Let your culinary imagination run wild!
Kitchen utensils you will need
- 1 Hand-held mixer
- 1 Mixing bowl with Lid
- 1 Mixing bowl for whipping the cream
- 1 Wooden spoon
- 1 Tablespoon
- 1 Kitchen machine (optional)
Again, you can see the merit of this dessert recipe – you don’t need a lot of utensils, and the bottom line is you don’t make much of a mess preparing it.
How to create the waffle flowers with chestnut purée?
To begin preparing this delicious dessert, whip the whipped cream until stiff. Once the whipped cream has the right consistency, set it aside and devote your attention to the base mass for the chestnut purée. Then stir the chestnut purée with tap water, vanilla sugar, and powdered sugar until smooth.
Suppose you fancy a dash of alcohol in your chestnut purée. In that case, you can easily use two tablespoons of rum instead of tap water. It all depends on the preference of the cook and the guests you wanna spoil. Now add the mascarpone and the whipped cream to the chestnut mixture and mix them well together! If you have a kitchen machine at home and want a really smooth purée, you should use the kitchen machine for mixing.
When the purée is well combined, cover the mixing bowl with a lid and refrigerate in the fridge for at least two hours. Since I prepare the purée the day before Christmas, it chills in the refrigerator for much longer. However, this is not a problem at all. Before serving, place the waffle blossoms on a dessert plate and divide the chestnut purée among the wafer blossoms. Decorate them afterward with chocolate sauce or chocolate sprinkles.
It is an option for decoration and flavor purposes to place a small chocolate waffle cup next to the waffle blossoms and fill it with advocaat. Since my family is on the side of advocaat lovers, this add-on brought a great delight.
You can use the advocaat as an additional topping or drink as is, and it is always available for refilling (if not scooped up immediately).
Fancy more Christmas Dessert ideas? Check out my Strawberry Cupcakes with Ricotta recipe or Egg Liqueur Parfait with homemade Advocaat! You can also snag yourself the Christmas Dinner Cookbook, filled with more delicious recipes!
You are a chocolate lover, and you can not have enough chocolate in your dessert? Well, then I can offer you here another small chocolaty option.
Add chopped dark chocolate into the chestnut mixture
To make the chestnut purée more chocolaty, you have the option of adding 3.5oz (100g) of chopped dark chocolate to the chestnut mixture. The chopped chocolate is best added at the end when you combine the mascarpone and whipped cream with the prepared chestnut purée.
Coat the waffle blossoms with dark chocolate couverture
Another way to make the wafer blossoms with chestnut purée even more chocolatey is to coat the inside of the wafer blossoms with chocolate. Therefore, you’ll need at least one cup (7.05oz/200g) of ready-to-use dark chocolate glaze. Depending on how many blossoms you want to cover with chocolate. In our case, there were 5 blossoms, and one cup was enough for that amount.
Before frosting, place the desired amount of wafer blossoms individually on baking or buttered paper (frosting is quite a mess). Then, warm the cup of chocolate glaze as described on the package and divide the liquified chocolate glaze between 2-3 wafer blossoms.
Now here comes the somewhat “stressful” part. Take the couverture-filled blossom and swirl it until the entire inside is well coated with chocolate. Pour the excess into the next unfilled one. Continue with the next couverture-filled blossom. Always pour the remaining chocolate into an empty or slightly filled blossom and swirl it around. This way, it works out well to glaze all the wafer blossoms very evenly with one cup. Since the chocolate glaze solidifies quite quickly, it is essential to be quick so that the glaze can be spread out nicely.
Then put the finished glazed waffle blossoms aside so that the frosting can set. After the chocolate is solidified, it’s best to store them in a well-sealed cookie jar or plastic dish, so they don’t dry out until you’re ready to serve them. In my pre-Christmas cooking test run for my Christmas dinner, I tried both variations. While I’m a chocolate lover myself, I still opted for the unglazed version because I considered the additional chocolate glaze to be too much after three courses in advance. But that’s my personal opinion, and you should definitely try the glazed version. It tastes absolutely delicious!
Waffle blossoms with chestnut purée
- 7.05 oz Chestnut purée
- 5.29 oz Mascarpone
- 0.28 oz Vanilla Sugar
- 8.81 oz Whipped Cream
- 3 tbsp Powdered Sugar
- 2 tbsp Tap water
- 5 pieces Waffle blossoms
- Chocolate Sauce
- Whip the whipped cream until stiff.
- Stir the chestnut purée with tap water, vanilla sugar, and powdered sugar until smooth.
- Add the Mascarpone and the whipped cream to the chestnut mixture and mix well!
- When the purée is well combined, cover the mixing bowl with a lid and refrigerate in the fridge for at least two hours.
- Place the wafer blossoms on a dessert plate.
- Divide the chestnut purée among the wafer blossoms.
- Decorate with chocolate sauce or chocolate sprinkles.
- Optionally, you can (as the picture shows) place a chocolate waffle cup next to it and fill it with advocaat. You can use the advocaat as an additional topping or drink as is, and it is always available for refilling (if not scooped up immediately).