Chocolate and chestnut kisses
Baci al cioccolato e castagne
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500 gr of chestnuts, 200 g sugar, 200 g of cocoa powder, 50 g coconut flour, 1/2 glass of liqueur 2 cups of coffee, aromatic, dehydrated coconut flakes
In a saucepan, boil the chestnuts in plenty of water. Meanwhile, in a large bowl, mix carefully the sugar, cocoa powder and coconut flour. When the chestnuts are cooked, armed with patience and a knife, Peel, remove the skin that covers the fruit. At this point, use a food mill (or even a blender might be fine) cut it into puree. Incorporated the chestnuts to the dry ingredients and even added a bit of liquor and coffee. Form the dough into balls a few centimeters in diameter, let them roll in flaked coconut and place in refrigerator. Let stand a few hours before serving.
