Again something made from chestnuts. At the moment my absolute favourite ingredient!
These chocolates are vegan if you use vegan chocolate (you can find this in special shops with organic and vegan products – chocolate with rice milk). To make these chocolates low histamine they are without alcohol, but therefore they also don’t keep so long. They are stored best in the fridge and eaten up soon 🙂 This should not be a problem as they are really delicious. They lived only a day here 😉
These chocolates also make a great present, e.g. for christmas. But remember to prepare them freshly.
ca. 20 minutes + ca. 30 minutes in the fridge
ingredients for about 12 pieces:
100g white chocolate
2 tbsp. coconut sugar (more if you wish)
1 tsp. homemade vanilla sugar
ca. 30g cocoa butter
pinch of cardamom, if you can tolerate this
Carve into the chestnuts on top twice to form a cross – without this step you’ll not be able to get the content out of the shell, well, not quite easily at least. Now toss the chestnuts in the oven for about 20 to 25 minutes at 180-200°C. When half of the time is passed, turn the chestnuts once. Remove them from the oven. Remove the shell to get to the yummy content.
While the chestnuts are in the oven melt both half of the chocolate and half of the cocoa butter by bain-marie.
Blend the chestnuts with the melted chocolate mass. If you wish add a little cardamom to the mass. Add sugar as much as you like. Mix everything well.
Cover a plate with baking paper and set little balls by using a decorating bag on the plate. You can also use your hands to form the balls.
The plate with the blanks stays in the fridge for a moment.
Meanwhile melt the rest of the cocoa butter and chocolate. Roll the cold and now hardened chestnut balls in the melted chocolate and set them on the covered plate again. A chocolate fork is quite helpful for this step. Store the chocolates in the fridge and eat them up soon.