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.
