Chestnut truffles filled with chocolate

January 9th, 2014 § 0

Last week a friend of mine told me how she adores chestnut truffles. So I decided to experiment these gorgeous truffles and dedicated to her!

I made to types of truffles; one with mousse like creamy chestnut mixture and the other with mixing melted dark chocolate and chestnut puree.

Before serving these rich little truffles, place in confection cups for fun.

  • 1/2 kg chestnut
  • 100 gr a good quality dark chocolate (or couverture dark chocolate)
  • 1 t. vanilla extract powder (or 1 vanilla bean)
  • 2 T  chocolate biscuits (chopped)
  • 1/4 cup cup coarsely chopped walnut
  • 1 T a good quality of Cognac
  • 5 T grated chocolate

Boil the chestnuts in pressure cooker by adding a pinch of salt and sugar to the water.

Peel and mash them.

In a bowl mix chestnut puree, vanilla and chopped biscuits well. Add Cognac and simmer for a few minutes.

Simply roll the chestnut cream into walnut sized balls.

Then drop them into the grated chocolate.

Place them in a serving plate. Leave to cool in refrigerator.

Melt the bittersweet chocolate with bain-marie method, or simply put water in a thick bottom pan. Inside this pan place another pan with the couverture chocolate.

Add chestnut cream to the melted chocolate and mix until you have a smooth mixture.

Roll between your hands to shape into walnut sized balls. Dust with grated chocolate.

Place them in a serving plate.

Leave to cool in the refrigerator.

You can enjoy a similar recipe from here.

Irresistible chocolate candies, truffles and etc..

December 24th, 2012 § 0

If you are looking for a tasteful gift idea, you don’t need to go any farther than your own kitchen.

  • 200 gr bitter chocolate (bittersweet couverture)
  • 200 gr milk chocolate
  • 50 gr 56% cocoa chocolate
  • 2 T. Disaronno Originale (bittersweet almond taste liqueur) or hazelnut liqueur
  • 1 t butter
  • 20 almonds
  • cacao powder for coating
  • pistachios
  • red and white coloured icing pencils

Chop the chocolates and put them in a bowl. Put water in a thick bottom pan and place the chocolate bowl inside(bain-marie method). Before removing from heat, add butter.

For varying flavours; you can add hazelnut liqueur or almond liqueur to the melted chocolate.

When the chocolate melts, mould the melted chocolate into different shapes.

You can decorate top of the chocolates by making lines or dots with coloured icing pencil.

Sprinkle some of them with red dust.

You can put some of the molds pistachios and cover with chocolate.

Coat 20 almonds with chocolate and then toss in cocoa powder. If needed place for secondary coating.

They will be as visually pleasing as they are delectable. 

Let them harden at room temperature. The chocolates are best when served at room temperature.  

Leave one or two for yourselves and pack the rest for an edible present.

Chocolate chestnut truffles

October 23rd, 2012 § 0

Chestnut is harvested in October and November. It is a rich source of starch and protein.

Bursa city chestnut has a widespread fame since ancient times.

The candied chestnut of this city was introduced into Europe and known as marron glace.

What can be better than a delicious chocolate hazelnut truffle to celebrate a holiday?

  • 1/2 kg chestnut
  • 50 gr couverture chocolate
  • 2 T cacao powder
  • 1 t. vanilla extract powder
  • 1/4 cup petite beurre biscuits (chopped)
  • 1/4 cup cup coarsely chopped hazelnut

Boil the chestnuts in pressure cooker by adding a pinch of salt and sugar to the water. Peel and mash them until smooth.

Melt the bittersweet chocolate with bain-marie method, or simply put water in a thick bottom pan. Inside this pan place another pan with the couverture chocolate.

In a bowl mix chestnut puree, melted chocolate, cacao, vanilla and chopped biscuits well.

Roll into balls and dust with chopped hazelnut.

Leave to cool in the refrigerator.

Chocolate crepes

June 2nd, 2012 § 0

An attractive way to turn simple ingredients into a mouth watering dessert.

  • 3 eggs
  • 1 cup milk
  • 2 T flour
  • 3 T good quality cocoa powder
  • 1 T sugar
  • 1 t baking powder
  • a pinch of salt
  • 2 T butter

Rub the frying pan with butter. Place over a moderate heat.

Beat eggs and add the remaining ingredients. Blend well until the batter will be a light cream.

When the heavy frying pan is very hot, pour just enough batter to cover the pan with a very thin layer. If necessary, tilt the pan to spread evenly to the pan.

Decrease the heat so the batter will cook slowly.

Cook it on one side, then brown it on the other. Turn with a spatula or flip in the air, if you can!

Pour in the butter again and pour it out again for the next crepes.

for the filling:

  • 6 T chocolate drops
  • While the second crepe cooks, spread 1 T chocolate drops over the first crepe.

    Roll it and put it into a cooky sheet to keep warm.

    Serve warm. Makes 8-10 crepes.

    May Rose on Hıdrellez (May 5)

    May 5th, 2012 § 0

     Hıdrellez, is one of the traditional festival which is celebrated on May 5 and 6 as the first days of the early summer in Turkey. It is the day of Hızır, on which prophets Hızır and Ilyas met with each other on earth. Since then the words Hızır and İlyas have pronounced as Hıdrellez. It is believed that Hızır is a prophet who has attained immortality by drinking the water of life and who has reached God. During spring, he walks among people from time to time and helps to those in difficulty and distributes wealth and health. He is the symbol of spring and the new life. The belief in Hıdrellez is widespread in Turkey and is celebrated with grand ceremonies like the traditional fire of the evening.

    On Hıdrellez (5th of May) people write down their wishes on a memo paper and leave this paper at the foot of a rose tree, in the belief that Hıdır will come in the night to grant their wishes come true. On the morning of Hıdrellez (6th of May) people gather in a previously decided house with a courtyard or garden and sing songs. 

    Everyone enjoys a delightful spring dishes.

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