Do you know the classic chocolate truffles? Well, at this this time of year we want to enrich them with chestnuts for an even warmer and enveloping taste. A true autumn pampering! You can prepare them both with dried chestnuts and with those that you find already cooked and packaged in the supermarket and they are the absolutely mind blowing with marron glacé. Careful mind you as once you start you can’t stop!
The recipe for chocolate and chestnut truffles
Here is how to prepare them.
Ingredients
9 oz dried chestnuts
4 oz dark chocolate
½ oz of butter
¼ cup of milk
2 ½ oz of sugar
vanillin
4 teaspoon of rum
bitter cocoa
Method
Soak the dried chestnuts for 24 hours and then drain them and remove the remaining skin.
Cook them for 50 minutes covered with lightly salted boiling water until they take on a super soft consistency and then mash them with the potato masher.
Separately, melt the chocolate in a bain-marie with a knob of butter and milk and leave to cool.
Add the chocolate, vanillin and rum to the chestnut puree and mix all the ingredients together.
If the mixture is too soft add a tablespoon of bitter cocoa, if it’s too hard, add a tablespoon of milk.
Let the mixture solidify in the refrigerator for at least 30 minutes, then form balls and roll them in the bitter cocoa.
How to serve truffles
Use paper cups of the same size as your truffles to serve them in a nice way.
Otherwise wrap them like chocolates using transparent film and then foil.
In both cases, keep them in the refrigerator for a week at most.
You can also freeze them but eat them within a month.
Alternative decorations
Bitter cocoa is the fastest solution for the final decoration, also because for dark chocolate lovers the bitter taste of the cocoa dissolves the sweetness of the chestnut.
Alternatively, you can dip the truffles in icing sugar if the sweetness is not enough for your taste, or even coconut shavings for a variation with a slightly exotic taste.
Other flavors
Instead of vanillin you can put a few drops of orange or rum essence, and instead of rum other liqueurs are good too, such as a chocolate cream, aniseed liqueur or even an orange liqueur.
We recommend you don’t exclude this little alcoholic touch because it makes the difference and gives a special aroma to this super simple but very refined sweet.