Chestnut Hearts

Put cooked, peeled chestnuts with cream and a pinch of salt into a saucepan. Split the vanilla pod lengthwise, scrape out the seeds and add the seeds together with the pod. Cover and simmer gently for about 10 minutes, then remove the pod.

Puree the chestnuts together with the cream very finely until a smooth, spreadable paste forms.

Stir powdered sugar, finely ground hazelnuts, grated orange zest and orange liqueur into the chestnut mixture until everything is evenly combined.

Spread the mixture about 1.5 cm thick onto lightly oiled aluminum foil, cover and let dry for around 12 hours.

Use a small cookie cutter to cut out hearts or other shapes. Shape the remaining mixture into small balls.

Melt the dark couverture.

Coat the edges of the chestnut hearts with the couverture. Dip the balls completely into the couverture. Let everything dry until the chocolate is set.

Dust the confection with powdered sugar and, if desired, place in praline cups.