Kastanienherz (Chestnut Hearts)

Today, we’re at Pupp confectionary in Bressanone, where we’re making delicious chestnut hearts. Christian, the talented pastry chef, will show us how to transform fresh, high-quality chestnuts, sugar, and chocolate into delightful, gluten-free and vegan treats. With just a few ingredients and a lot of love, these little delicacies are created, dipped in chocolate, and decorated with fresh cream. A true masterpiece of sweet cuisine!

Chestnut Heart Recipe

• 1kg chestnuts
• 200g icing sugar
• Dark chocolate (for dipping)
• Whipping cream (for filling)

Instructions:

1. Cook the Chestnuts: Boil the chestnuts in plenty of water for about 20-30 minutes, until tender. Then allow the chestnuts to cool.

2. Purée the Chestnuts: Press the cooled chestnuts through a fine sieve, or blend them with a suitable electric appliance, until smooth and fine.

3. Prepare the Mixture: Add the icing sugar to the chestnut purée and mix thoroughly until a uniform, malleable dough forms.

4. Shape the Hearts: Divide the chestnut and sugar mixture into small portions and shape them into hearts with your hands.

5. Dip in Chocolate: Dip the hearts in melted dark chocolate, ensuring they are fully coated. Place them on baking paper and leave to set.

6. Hollow and Fill: Once the chocolate has hardened, carefully hollow out a small section of the heart and fill the cavity with whipped cream.