Best 3 Chocolate Chestnut Truffles Recipes

HOMEMADE CHOCOLATE AND CHESTNUT TRUFFLES

Steps:

• Blend the hazelnuts in a blender for a few seconds. You should get a coarse hazelnut powder.
• Add the hazelnut powder to a bowl, then sift in the chestnut flour.
• Mix with a spoon, then add sugar, coffee, soy milk, hazelnut chocolate spread, and rum (optional).
• With a silicone spatula, or with a spoon, mix the ingredients together. You can also mix with your hands to be faster.
• Mix till you get a compact dough, that is a little sticky. It should take a couple of minutes.
• Divide the dough into small pieces of about 22 grams each. I like to use a scale here. That is the best weight to make these truffles bite-size. You should be able to get about 25 pieces.
• With the palms of your hands, shape the dough pieces into smooth balls.
• On a small plate add the cacao powder, on another small plate add the shredded coconut. Roll each ball into either the cacao powder or the shredded coconut.
• Set aside on a serving plate and serve. If you don't serve them immediately you can put them in the refrigerator for up to 3 - 4 days.

CHOCOLATE CHESTNUT TRUFFLES

Steps:

• In a small saucepan bring the cream just to a boil, remove the pan from the heat, and whisk in the chocolate, whisking the mixture until the chocolate is melted completely. Whisk in the rum, whisking until the mixture is smooth, and stir in the marrons glacés. Chill the mixture, covered, for 3 hours, or until it is firm. Form the mixture by heaping teaspoons into balls and roll the balls in the cocoa powder. Chill the truffles on a baking sheet lined with wax paper for 1 hour, or until they are firm. The truffles keep in an airtight container, chilled, for 2 weeks.

CHOCOLATE & CHESTNUT TRUFFLE TORTE

Steps:

• Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.
• Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.
• Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.
• Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.
• To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.