Chestnut Balls

You can also briefly steep the scraped pod in the syrup and remove it before continuing.

Stir only at the start so the sugar dissolves; once it boils, avoid stirring to prevent crystallization.

The amount of almonds can vary: if the mixture is too soft, simply add a little more almonds.

If the chestnut purée is very firm, briefly smooth it with a fork first — it will be easier to incorporate.

With slightly moistened hands the mixture sticks less and the balls will be smoother.

For an especially even coating, place the balls and chocolate in a tin and shake gently.

They keep well in the fridge for several days; let them stand at room temperature for 10 minutes before serving.