South Tyrolean Chestnut Hearts

Place the unpeeled chestnuts in a pot, cover with water and cook for about 60 minutes until soft.

Drain the cooked chestnuts, let them cool slightly, then cut each chestnut in half and scoop out the chestnut flesh with a spoon.

Press the chestnut flesh through a potato ricer.

Knead the chestnut purée with powdered sugar until a well-shaped, not-too-sticky dough forms.

Form the mixture into hearts that are not too small and place them on baking paper.

Melt the dark couverture in a warm water bath.

Dip the chestnut hearts, point first, into the liquid couverture so they are not fully covered, and let them dry on baking paper or foil.

Wait until the couverture has set, then carefully use a knife to wedge out most of the chestnut filling from the opening.

Whip the cream with sugar until stiff.

Fill the cream into a piping bag fitted with a star nozzle and pipe it into the openings of the chestnut hearts.

Finally, garnish with chestnut pieces and keep the chestnut hearts cool until serving.