Chocolate chestnut truffles

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.

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