Prep Time 10′ Cooking Time 10′ Serves 20
Ingredients
- 20 boiled whole chestnuts (you can buy them raw and boil them yourself or buy them pre-boiled)
- 250g finely chopped chocolate
- 1 tbsp sunflower oil
- 2 tbsp cognac
Instructions
- The chestnuts should be boiled or roasted, cleaned whole, and cooled.
- Chop the chocolate finely and melt it in a bain-marie over low heat.
- Add the sunflower oil and stir. Add the cognac and mix.
- Keep the chocolate in the bain-marie over very low heat to keep it warm and melted.
- Dip each chestnut into the chocolate to coat it all around.
- Place the chocolate-covered chestnuts on parchment paper and let them dry completely to stabilize the chocolate.
- Store them tightly sealed in a cool place.
Enjoy!
Source: Argiro Barbarigou
