Chestnut balls
Instructions
Peel the chestnuts and boil in lightly salted water.
Once well cooked remove them the skin and pass it to passapatate.
Put the puree in a bowl so obtained and mix the sugar according to taste.
Stir in cognac.
Make small balls with the mixture between your hands and connect and dip them one at a time in the cocoa powder.
Arrange them on a platter and serve.
Ingredients and dosing for 4 persons
- 500 g of chestnuts
- Sugar
- 1 teaspoon of cognac
- Bitter cocoa powder