Chestnut balls

Total time: 1hr 15m
Preparation Time: 60m

For 50 piece

Nutritional Information

Contains 95 Kcal, 2g Protein, 7g Carbohydrates, 6g Fat


  • Dough
  • 0.5 tsp cinnamon
  • 100 g butter, soft
  • 1 pinch salt
  • 100 g sugar
  • 2 eggs
  • 330 g frozen chestnut puree, defrosted
  • 250 g ground almonds
  • 1 tbsp kirsch
  • To bake
  • 1 tbsp cocoa powder
  • 1.5 bags dark cake icing (approx. 180 g), melted

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  • Dough

    Using the whisk on a hand mixer, beat the butter in a bowl until soft. Add the sugar, cinnamon, salt and eggs, whisk until the mixture becomes lighter in colour. Stir in the chestnut puree, almonds and kirsch.
  • To shape

    With wet hands, shape the dough into walnut-sized balls. Place on a baking tray lined with baking paper, leaving plenty of room between each ball.
  • To bake

    Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack. Dip the chestnut balls into the cake icing using a toothpick, leave to dry on a sheet of baking paper for approx. 5 mins. Dust with cocoa powder. Cover and chill the balls until ready to serve.
  • Shelf life:

    Seal tightly and keep in the fridge for approx. 2 weeks.

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