Chestnut Sweets - Pralines

A few chestnuts
some dark chocolate
a bit of milk
IDEA! Why not prepare some delicious chestnut and chocolate pralines covered with cocoa?
So we also avoid butter, eggs and while we're at it we don't even put flour, so even those suffering from gluten intolerance can eat these sweets!
It will be a hit to impress guests during the holidays so we can prepare them in time !!

Video of the Recipe

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Identity Card of the Recipe

• 310 KCal Calories per serving

• Ingrediants

  For the dough

  • 250 g of dried chestnuts
  • 150 g of dark chocolate
  • 60 g of sugar
  • 1 tablespoon of unsweetened cocoa
  • 40-70 ml of milk

  For coverage

  • About 20 g of pine nuts
  • About 40 g of unsweetened cocoa

  Materials Needed

  • 1 small saucepan with lid for boiling chestnuts
  • Potato masher or vegetable mill
  • Bowl
  • Strainer for sifting cocoa
  • Wooden spoon
  • Latex gloves (optional)
  • Baking cups (optional)

  Preparation

  1. First boil the dried chestnuts in a little water for 45 minutes (chestnuts must always be covered with a thin layer of water), until they take on a very soft consistency.
  2. After the necessary time, mash the chestnuts (a few at a time to facilitate the operation) in a vegetable mill or potato masher.

  Curiosity
  The operation of reducing the chestnuts into a puree could also be carried out with a chopper. However, we recommend using the potato masher to prevent the skin from the chestnuts from ending up in the mixture.

  3. Add the grated chocolate and sugar. Mix the ingredients well.
  4. Now add the milk: the exact amount of milk to add depends on the amount of water that the chestnuts absorbed during cooking. For this reason, it is advisable to adjust according to the consistency of the dough obtained, which must not be too thick or too fluid. The consistency of the final compound must be soft enough, so as to be able to shape the dough and obtain balls. the mixture is too soft, add a tablespoon of unsweetened cocoa.
  5. With your hands, make many small balls until you have finished all the ingredients. Quickly roll the pralines obtained in the bitter cocoa, then transfer them to the appropriate paper cups.
  6. Decorate as desired with a couple of pine nuts for each praline.
  7. Serve the pralines very cold.

  Alice's comment - PersonalCooker

  Mmmm how wonderful these pralines: definitely a nice idea with an incomparable and engaging taste to capture the attention of your loved ones and not only.

  Nutritional values ​​and Health Comment on the recipe

  The Chestnut Sweets - Pralines are gluten-free sweets, therefore they are suitable for the celiac diet. Furthermore, as they contain very little cholesterol, they are also allowed in the hypercholesterolemic diet, despite the prevalence of saturated fats prevents their significant use and / or systematic. The proteins are modest and mainly of medium biological value, while the predominant macronutrients are carbohydrates (especially complex). The average portion of Dolci di Castagne - Praline is about 30-35g (95-110kcal).