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Chestnut heart in a jar without refined sugar

Grate the dark chocolate and melt in a bain-marie, first melting 2/3 of the amount and then adding the rest of the chocolate. Pour the melted chocolate into a piping bag and pipe small hearts onto a sheet of baking paper. Then leave the chocolate hearts to cool.

Boil the chestnuts in water for approx. 30 minutes until soft. Then peel them.

Puree the peeled chestnuts in a blender or with a hand blender together with milk and honey to a creamy consistency. Pour into a piping bag and pipe the chestnut cream into glasses.

Whip the cream until stiff, fill into a piping bag with a star-shaped nozzle and pipe onto the chestnut cream.

To serve, sprinkle the cinnamon over the cream using a sieve and garnish with the chocolate hearts.
 
 
Ingredients:
400g chestnuts
200g dark chocolate coating
400 ml cream
40-50 g honey
a pinch of cinnamon
a little milk
Source disclosures: südtirol.info
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