chocolate covered chestnut balls

by Özge Ergün - @coco_berry_choco

 

Ingredients:

  • 3 tablespoon chestnut puree (Özge used a store bought chestnut puree that only consists of boiled chestnuts and water). You can prepare the puree at home by boiling chestnuts yourself and grinding them in a food processor, adding some water until it’s smooth.
  •  Stevia or Erythritol as a sweetener
  • 2 tablespoon ricotta cheese
  • 1 tablespoon desiccated coconut
  • 50 g almond flour
  • 70 g of SWEET-SWITCH® Dark Belgian Chocolate, Almonds & Sea Salt (to cover)
  • dried raspberries (optional to decorate)

Let’s get started!

  • Put the chestnut puree and ricotta in a bowl and mix well using a spoon.
  • Add the desiccated coconut, almond meal and some Stevia or Erytritol.
  • Mix everything well until you get a homogeneous mixture that you can shape by using your hands.
  • Take a small amount of the mixture and roll it into a ball, repeat this until no mixture is left. You can also shape them by using an ice cream scoop instead of your hands.
  • Put the balls on an aluminum foil, a baking sheet or a non-sticky tray. Let them chill in the fridge for a few hours.
  • When they are cold enough, take them out.
  • Meanwhile melt the chocolate either in a microwave or “au bain marie”.
  • Cover all the balls with chocolate, use a spoon (to scoop the balls and pour some melted chocolate on them) and a fork (while taking the balls out of chocolate to get rid of the extra amount of chocolate on the balls).
  • When they are covered put them on an aluminum foil, a baking sheet or a non-sticky tray. If you are going to decorate it with some dried raspberries, you need to do it immediately after they are covered with chocolate. Otherwise the chocolate will get solid and the toppings you put on there won’t adhere anymore.
  • Let the chocolate covered chestnut – ricotta balls chill in the fridge for a while before consuming them. 

Relax and enjoy!

recipes & fabulous new(s) stuff​ SWEET-SWITCH® chocolate covered chestnut balls
Scroll to Top

This website uses cookies to ensure you get the best experience on our website.