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Chestnut balls
For most people, chestnut balls are the oldest-known chestnut delicacy, but time has not detracted from their popularity. They are ideal desserts for dinners and parties, and even for everyday snacking.

  • 10 dkg of Classic chestnut puree
  • 15 dkg of dark chocolate
  • 1 dl of cream
  • 5 dkg of margarine
  • 4 tbsp of rum
  • cocoa powder (for covering the chestnut balls)
Mash the thawed chestnuts with a fork and break the dark chocolate into tiny pieces. Bring the cream to a boil, then take it off the heat and stir the chocolate pieces into the hot cream, while carefully shaking the pot until the chocolate pieces melt (but they are still in a liquid form). Stir the margarine, the chestnut puree and the rum into the cream-chocolate mixture; then, with the help of two teaspoons, lift some mass out of the pot and quickly roll it into the shape of a ball. Repeat the process until you have no mass left in the pot. Place the balls on a cooling rack and roll them into cocoa powder. Refrigerate the chestnut balls for two hours before serving.
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