Maroon Dumplings with Chocolate Sauce

For the maroon dumplings with chocolate sauce, cook the potatoes on the stove, drain, separate from the peel and press through the press. Knead the still warm mixture with salt, flour, semolina, butter and yolk to a dough.

Mix chestnut puree with powdered sugar, vanilla sugar and rum. Roll small balls from the mixture for the filling and chill.

Shape potato dough into a roll on floured work surface and cut into equal-sized slices. Flatten each slice, put a maroon ball on each, cover with dough and roll into a dumpling. Place in enough boiling salted water. Reduce temperature, cover cooking pot except for a crack. Let the maroon dumplings cook for about 10 minutes.

Meanwhile, for the sauce, mix tap water, sugar and vanilla sugar and bring to a boil. Pull saucepan off the heat, add chocolate and stir until dissolved. Flavor sauce with rum and beat with a hand mixer.

Lift the maroon dumplings out of the tap water with a sieve ladle, let them drain properly and roll them in the chopped almonds. Garnish on the chocolate sauce and serve sprinkled with powdered sugar.

If desired, offer preserved cherries with the maroon dumplings with chocolate sauce.

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