INGREDIENTS

300 gr chestnuts cooked and peeled
200 gr full fat cream (35%)
25 gr unsalted butter
1 vanilla bean cut in half length side
2 tbsp cognac (or brandy)
50 gr water
50 gr brown sugar
220 gr melted dark chocolate (70%)
80 gr grated dark chocolate

INSTRUCTIONS

1.In a medium sized saucepan, add the cooked chestnuts and the cream.
2.Additionally, put water, sugar, vanilla bean and its seeds.
3.Place the pan over medium heat around 15 minutes and stir often with a spatula.
4.Remove the pan from the heat and blend the mixture directly in the pan until smooth.
5.Place the pan once again onto the heat, add butter and cognac and cook for another 5-10 minutes until creamy.
6.Remove pan from the heat and transfer chestnut cream to a bowl.
7.Cover cream with a cling film and leave to cool. Once cooled, place it in the refrigerator, at least for 10-12 hours to firm.
8.In a medium sided bowl, place chopped chocolate and put it over a pan of simmering water (bain-marie) and heat until the chocolate melts. Let it cool for a while and then add the chestnut cream to the chocolate. Whisk with a large spoon or a spatula.
9.Cover the mixture with a plastic wrap and place it once again to the refrigerator to set, around 3-4 hours. If you are in a bit of hurry as I am, you can place the truffle mixture in the freezer for ½ an hour.
10.Take the mixture out of the fridge, add 30 gr grated chocolate, for the crunchy fun part, and mix with your hands.
11.Scoop balls of the truffle mixture, roll them with your hands into round balls and then roll them in the grated chocolate.
12.Place the truffles in the fridge in an airtight container and consume them within a week.

Notes

  1. Truffles are soft but as long as you keep them in the fridge, they become harder (not extra hard anyway)
  2. You can find the bain marie procedure here https://baketheclick.gr/en/recipe/chocobanana-cake/
  3. Prefer to use fresh chestnuts as they taste much better.

 

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