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!