Fine Chestnut Cream

1. Heat the pre-cooked chestnuts with milk and simmer gently for about 10 minutes – during this time, place the chocolate in the lukewarm oven so that it becomes soft (but not runny!)
2. as soon as the chestnuts are soft enough, mash them with a fork, if necessary add another 1-2 spoons of milk – add the soft chocolate – it should be a thick, creamy mixture
3. Finally add 1-2 teaspoons of rum and puree everything finely with the hand blender – if necessary, transfer the cream to another container so that it can cool down faster – then fold the whipped cream into the cold mixture and fill the whole thing into the piping bag –
4. Chill until use and fill the almond sticks with the chestnut cream just before serving – decorate with chestnuts if necessary

Almond sticks

1. You can find the corresponding almond sticks under: Almond hips

Note

1. Since chestnuts are compact anyway, I did not add gelatine … if you carefully dosed the amount of liquid then it is not necessary – but if it is still too liquid you can give the cream firmness with 1 sheet of gelatine