John Myers
Ingredients for 1 servings:
- 200 g chestnuts, pre-cooked, vacuum-packed
- 50 g powdered sugar
- 1 tbsp rum
- e.g. cake icing
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours
also nice as balls
Cook the chestnuts in the vacuum-sealed packaging for about 30 minutes until soft. Then remove them from the packaging and pass them through a fine sieve. Sift the powdered sugar and add it to the chestnuts along with the rum. Mix well and refrigerate for at least 1 hour. Divide the mixture into quarters and shape them into hearts. Melt the cake glaze and dip half of the hearts into the glaze. Let them dry on a chocolate rack or, if necessary, on baking paper. Traditionally, in South Tyrol, the heart is served with a dollop of whipped cream. I have a little trouble shaping the hearts as beautifully as the South Tyroleans do, so I always make slightly smaller “chestnut balls.” They taste just as good, but look a bit like rum balls—a surprise guaranteed.
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