Chestnut Balls According to Grandmother’s Recipe

A great cake recipe for any occasion:

Melt the chocolate together with the heavy cream as well as the butter in a water bath. Stir until a smooth, pliable mixture is formed. Remove the saucepan from the water and stir in the sifted powdered sugar, the coffee powder and the chestnut puree. Put the mixture in the refrigerator for 24 hours.

Using a Parisian spoon, twist off small balls and roll them in chocolate sprinkles. Fill the chestnut balls into chocolate capsules and bring to the table well chilled.

Chestnut balls should not be stored for more than 1 to 2 days.

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