Chocolate Chestnuts

Pound together a pound of almonds and half a pound of sugar to a fine powder and pass it through a sieve; put this strained powder back in the mortar and stirring into it twelve to fourteen egg-yolks continue to pound until a fine paste is obtained, then lay it on a marble slab and incorporate six ounces of softened chocolate; leave the paste in the ice-box for one hour. Roll into strings, cut into small pieces and form these into balls three-quarters of an inch in diameter and shape them to resemble chestnuts; lay them on a paper-covered baking sheet and leave in a cool place for twelve hours. Then cook in a very hot oven and gum them over as soon as removed.