Chestnut dumplings with chocolate gravy

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Maroniknödel mit Schokoladesauce (Chestnut dumplings with chocolate sauce)


  • 400g chestnuts (or 250g ready-made chestnut puree)
  • 80g powdered sugar
  • 1 tsp vanilla sugar
  • 1-2 tbsp rum
  • 100g flaked almonds
  • 3 tbsp butter
  • Salt
  • Chocolate sauce

For the dough:

  • 250g potatoes (floury)
  • 100g coarse flour
  • 50g golden or durum wheat semolina
  • 1 egg yolk
  • 25g soft butter
  • 1 tbsp corn starch
  • Pinch of nutmeg
  • Pinch of salt
  • Flour for rolling


For the dough, peel, wash and quarter the potatoes, and cook in salted water until soft. Leave to cool, then shred using a potato press. Mix with the remaining ingredients to make a firm dough, and form into a roll. Make a cross-cut on each chestnut. Place in a pan, cover with water and cook until soft (peel one chestnut to check if properly cooked). Peel the chestnuts and press through a puree sieve. Add the powdered sugar, vanilla sugar and rum, and leave to cool (if the mixture is too thick, add more powdered sugar). Roll out the dough until about 4 millimeters thick and cut out discs of around 7 centimeters in diameter. Divide the chestnut mixture into 16 equal-sized balls (keep the rest for decorating). Place each ball on a dough disc and form into small dumplings. Bring a large pan of salted water to the boil. Place the dumplings in the pan, cover and simmer on a low heat for 10 minutes. Roast the flaked almonds in melted butter. Press the remaining chestnut mixture through a grater.
Put a portion of warm chocolate sauce on a plate. Remove the dumplings from the pan, drain and roll in the roast flaked almonds. Place a dumpling in the sauce and sprinkle with the remaining chestnut puree.

Cooking time: about 10 minutes

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

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