Chestnut balls (2)

The doses are for 23-24 balls.

Wash the chestnuts, then with a sharp knife make a small incision on each; pour into a saucepan, cover with cold water, add salt and cook in lightly covered container.

As they become ready, peel them out a few at a time, then pass through a sieve or food mill, dropping the proceeds in a bowl.

Add the softened butter and morsels, the bitter cocoa, sifted sugar and four tablespoons of a good aromatic liqueur; mix vigorously with a wooden spoon and when you have a smooth and homogeneous well put it in the fridge for about an hour, covering the pan with plastic wrap.

Meanwhile, blanched almonds, then peel them and let them roast in oven at 180 degrees: estraetele when will begin to turn Golden, levatele by plaque, let cool and chop not too finely.

Put them in a deep dish and add the sieved sweet cocoa, stirring carefully.

With the mixture of chestnuts make big balls as a nut, then put them in cocoa and almonds, covering them well.

Mano a Mano which are ready put them in paper baking cups white, then put them on a plate, cover with metallic paper taking care not to mash them and keep them in the refrigerator until time to serve.

can be an hour or five hours or a day, will always be very good.