These treats could become addictive. Don't say we didn't warn you!
You know the classics truffles chocolate? Here, this season we want to enrich them with chestnuts for an even warmer and more enveloping taste. A real autumn cuddle! They can be prepared both with dried chestnuts, both with those that you find already cooked and packaged at the supermarket and are the end of the world with Marron glace. Attention, one leads to the other!
The recipe for chocolate and chestnut truffles
Here's how to prepare them.
Ingredients
250 g of dried chestnuts
100 g of dark chocolate
10 g of butter
50 ml of milk
60 g of sugar
vanillin
20 ml of rum
bitter cocoa
Method
Soak the dried chestnuts for 24 hours and then drain and remove the remaining skin.
Cook them covered with lightly salted boiling water for 50 minutes, until they take on a very soft consistency and then mash them with a potato masher.
Separately, melt the chocolate in a double boiler with a knob of butter and the milk and let it cool.
Add the chocolate, vanilla and rum to the chestnut puree and mix all the ingredients well.
If the mixture is too soft, add a tablespoon of unsweetened cocoa, if it is too hard, add a tablespoon of milk.
Let the mixture compact in the refrigerator for at least 30 minutes, then form balls and roll them in the bitter cocoa.
How to serve the truffles
Use paper cups the same size as your truffles to serve them nicely.
Otherwise, wrap them like gods Chocolates, using cling film and then foil.
In any case, keep them in the refrigerator for a week at most.
You can also freeze them, but consume them within a month.
Other decorations
Bitter cocoa is the fastest solution for the final decoration, but also for lovers of dark chocolate because the bitter taste of cocoa dilutes the sweetness of the chestnut.
You can alternatively dip the truffles in powdered sugar, if the sweetness is not enough for your taste, or in the rapé coconut for a variant with a slightly exotic taste.
Other aromas
Instead of vanillin you can put a few drops of orange essence or rum, and instead of rum you can put other liqueurs, such as a chocolate cream, a aniseed liqueur or even an orange one.
We advise you not to omit this small alcoholic part because it makes the difference and gives a particular scent to this super simple but very refined sweet.
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