Chunks with chestnut preserve and chocolate

Bocconcini alla composta di castagne e cioccolato

Biscuit base 18x18cm and 1cm high

  • 1 glass 335g chestnut fruit preserve
  • 100 g walnut kernels
  • 300 grams of dark chocolate


Roughly chop the walnuts and mix with the fruit preserve. Place the biscuit base in a tin lined with baking paper. Then spread with the fruit preserve and place in the freezer for approx. 2 hours.

Chop the chocolate and melt in a water bath. Remove the base from the mold and cut into approx. 20 pieces, dip immediately into the melted chocolate and refrigerate until ready to serve.

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