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Jenna, our cookery intern, is from the South Tyrol in northern Italy, where chestnuts are one of the most common ingredients in autumn and winter. She describes family walks in the Dolomites followed by hearty meals in favourite local eateries, that end with a bowl of roast chestnuts for everyone to share.
It all sounds pretty idyllic, so when Jenna said she wanted to make her chocolate chestnut hearts in the test kitchen, our mouths were watering. They're lovely, with a smooth chestnut centre and a crisp chocolate coating – great to box up as a last-minute pressie or to serve after a festive feast.
Have you got any favourite chestnut recipes to share? Let us know in the comments box below.
CHOCOLATE CHESTNUT HEARTS
(makes about 15, depending on the size of your cutter)
You can leave the chestnut hearts in the fridge for a day or so if you're not eating them straight away.
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