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.

CHESTNUT-TRUFFLE CAPPUCCINO

Steps:

• In a heated saucepan, add butter and saute shallots and garlic until lightly brown, about 3 minutes. Add chestnuts and truffles and season. Add chicken stock and bring to a simmer. Reduce by 1/3 and add cream and truffle oil. Bring back to a simmer and check for seasoning. Transfer to a blender and puree smooth.
• Pour the pureed mixture into 4 coffee cups, 2/3 full. Steam like a cappuccino. Garnish on top with minced truffle and serve immediately.

CHESTNUT TRUFFLES

Steps:

• Bring heavy cream to a simmer in a small saucepan over medium heat. Remove pan from stove. Add chocolate and corn syrup, stirring until chocolate is melted. Fold in chestnuts; transfer to a medium bowl, and place in the refrigerator to chill until set, about 1 hour.
• Using a dessert spoon, scoop out about 2 teaspoons of chocolate mixture, and, using fingers, form into roughly shaped balls; place on a parchment-lined baking sheet. Transfer to the refrigerator until cold and firm, 15 to 30 minutes.
• Roll balls in confectioners' sugar or cocoa, coating completely, and store in covered container in the refrigerator or a cool dry place until ready to serve. This recipe can be made up to 5 days in advance. Do not roll in sugar or cocoa until just before serving.

CHESTNUT TRUFFLE CAKE

Steps:

• Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.
• Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.
• To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).

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.

CHESTNUT TRUFFLES

Steps:

• In heavy saucepan over low heat (or in double boiler), melt chocolate and butter. Stir in remaining ingredients.
• Transfer to parchment paper lined 8 or 9 inch square or round pan. Cool. Chill until firm enough to handle, about 2-3 hours.
• Using a melon baller, scoop mixture and roll into balls. Place on parchment paper lined cookie sheet and refrigerate.
• CHOCOLATE COATING: melt chocolate with shortening on stove-top or microwave just until melted.
• Stove-top method: Place chocolate and shortening in the top of a double boiler over hot, not simmering, water, stirring just until melted.
• Microwave method: Place chocolate and shortening in microwave-proof bowl. Microwave on medium one minute; remove from microwave and stir. If chocolate is still not melted, repeat every 30 seconds until melted. NOTE: Time will vary accordingto microwave oven and how finely chopped the chocolate is.
• Use a fondue fork (or skewer or other small fork), dip truffles in melted chocolate. Let excess chocolate drain from truffles before removing from fork or skewer and placing on cookie sheet to harden.