Chestnut heart

Chestnut hearts are a classic part of autumn: While high-quality sweet chestnuts are roasted in the traditional farm inns and served during Toerggelen, in pastry shops and many homes they appear on the table as a sweet and delicious creation with fresh cream.

4 ingredients:

• 1 kg chestnuts
• 200 g icing sugar
• chocolate for dipping (couverture)
• fresh cream for the filling

6 steps for preparation:

• Cook the chestnuts in plenty of water for about 20-30 minutes until soft, then allow them to cool.
• Press the cooled chestnuts through a fine sieve or pass them through a food mill until you have a smooth, fine paste.
• Add the icing sugar and mix everything well until a uniform, mouldable paste is formed.
• Divide the chestnut-sugar paste into small portions and shape them into palm-sized hearts with your hands.
• Dip the hearts into the melted couverture, ensuring they are completely covered, then place them on baking paper to dry.
• Once the chocolate is firm, carefully hollow out the hearts slightly and fill the indentations with fresh cream.

And there you have it - the traditional South Tyrolean delicacy, which, according to stories, was invented in 1948 for an engagement party. Enjoy!