Chocolate chestnut truffles

October 23rd, 2012 § Comments Off on Chocolate chestnut truffles § permalink

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.

Where Am I?

You are currently browsing entries tagged with how to make chestnut puree at Aegeaneating.

  • Recent Posts

  • Categories

  • Follow Me on Pinterest
  • Archives







    2009-2020 All rights reserved.
    Use of this site’s images and writings are due to the acceptance of its user. Reproduction in whole or in part without permission is prohibited.