Maroon Dumplings with Chocolate Sauce

For Maroniknödel with chocolate sauce boil potatoes until soft, drain, peel and press through the press. Knead the still warm potatoes with salt, flour, semolina, yolk and butter to a dough.

Mix chestnut puree with powdered sugar, rum and vanilla sugar. Form balls and put in a cool place.

Form potato dough into a roll on floured work surface and cut into slices. Flatten each slice, place a maroon ball on top, cover with another slice and form dumplings. Place in boiling salted water. Reduce temperature, cover saucepan except for a crack. Let the dumplings steep for about 10 minutes until they are cooked.

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

Lift the maroon dumplings out of the water with a skimmer, let them drain properly and roll them in the almonds.

Serve maroon dumplings with chocolate sauce and sprinkle with powdered sugar.

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