Maroon Dumplings with Chocolate Sauce

For the maroon dumplings, peel, wash, quarter and boil the potatoes in salted water until soft. Let cool, press through a potato press and knead with the remaining ingredients to a firm dough. Form into a roll.

Cut chestnuts crosswise, cover with water and boil until soft (peel one chestnut to test). Peel chestnuts and pass chestnut pulp through a strainer.

Mix with powdered sugar, vanilla sugar and rum and chill (if the mixture is too firm, add some more powdered sugar).

Roll out the prepared potato dough to a thickness of approx. 4 mm and cut out round slices of approx. 7 cm in diameter.

Form 16 dumplings from the chestnut mixture (keep the rest for garnish), place each on a disc of dough and form into a dumpling.

Bring plenty of salted water to the boil. Put the dumplings in, cover and let them simmer for 10 minutes. Meanwhile, toast the grated almonds in hot butter.

Press remaining chestnut mixture through a grater. Arrange warm chocolate sauce on plates. Lift the maroon dumplings out of the water, drain and roll in the almond crumbs.

Place the maroon dumplings in the chocolate sauce and sprinkle the remaining maroon puree on top.

Related Recipes:

Maroon Dumplings with Chocolate SauceFor the maroon dumplings with chocolate sauce, cook the potatoes on the stove, drain, separate from the peel... Yeast Dumplings with Blueberry FillingFor yeast dumplings, warm the milk to lukewarm so that the yeast can dissolve well in it. Add granulated... Nougat Banana Dumplings with Raspberry SauceFor the nougat-banana dumplings with raspberry sauce, put the curd cheese in a bowl, add flour, eggs, a pinch... Chestnut Pudding From the MicrowaveFor the chestnut pudding, melt the chocolate in a water bath. Stir in the yolks. Whip the egg whites to egg... Florentine Dumplings, Poached Pork ShoulderFlorentine potato dumplings: Brush the potatoes, cook them with a little sea salt in a little water for about... Dumplings From the BoardQuickly beat all ingredients with a wooden spoon to a firm dough until bubbles form in the dough. Allow to... Waldviertel Half DumplingsFor the Waldviertel half dumplings peel the cooked potatoes and press them through a potato press. Rub raw... Florentine Potato DumplingsFor the potato dumplings, cook the potatoes in steam, peel and press through the potato ricer while still... Apricot Dumplings on Strawberry MirrorSeparate the egg for the apricot dumplings with strawberry topping. Beat the egg whites to snow. Mix the curd... Pears with Chestnut Mascarpone MousseFor the pears with chestnut mascarpone mousse, defrost the chestnut rice. Chop the chocolate very finely. Whip...