Chestnut bonbons (Kastana sokolates)

Delicious, healthy little treats to serve with a cup of tea

 500 g chestnut puree (peeled, cooked and pureed chestnuts)

250 g dark chocolate

500 g (homemade) tangerine marmalade (made with ½ kg sugar to 1 kg fruit)

2 Tablespoons cognac

Cocoa powder and/or finely ground walnuts for dusting


Melt the chocolate over hot water. Add cognac, marmalade and chestnut puree and mix well. Refrigerate for 1 hour. Shape into little balls and roll them in cocoa or walnuts. They keep well in the refrigerator, if you can resist eating them up all at once!