Yes, one more sweet little something for Christmas… A small chocolate truffle with chestnut puree!
They are filling and really good. Try to make the truffles slightly smaller, then you can enjoy an extra instead ;0)
Season them with various spices or maybe with a good quality spirit, whiskey, liqueurs or similar. You and your tastebuds decide how sweet you prefer it to be and you regulate it with agave.
Let’s get to work!
Chocolate truffle with chestnut puree
439 g / 15.5 oz unsweetened chestnut puree (a ready made puree in a can, I used the brand Clement Faugier)
120 grams of 70 or 80% chocolate (ev. milk-free)
1 pinch of salt
50 g / 1.85 oz deodorized coconut oil
2 tablespoons of oat cream (see recipe here)
1-2 tbsp agave (optional, taste of what you think is good. You can also exclude agave altogether if preferred)
Grounded cardamom, cinnamon, orange zest or maybe some crushed nuts
1-2 tablespoons of spirits of any kind, such as whiskey, Calvados or any suitable liqueur
or just as it is with a rich chocolate flavor!
How do I do it?
1. Melt the coconut oil in a water bath or microwave.
2. Pour all ingredients except the seasoning in a mixing bowl and mix until you have a nice creamy paste.
3. Divide possibly the cream into two bowls and season them differently.
4. Roll or pipe the truffles. Be careful not making them too excessive since chestnuts are quite filling on its own.
5. Roll the finished truffles in cacao, coarsely chopped almond, grated orange peel, etc. Place the truffles in the fridge and let them solidify. It takes about 3-4 hours.
6. Store the truffles in the refrigerator with baking parchment between. They last easily 4-5 days, but taste best freshly made.
The truffles can also be used as a decoration on a chocolate cake as they stay in shape rather well.
This recipe is free from gluten (if you have made your own oat cream on gluten free rolled oats), lactose and milk protein (if you use dairy-free chocolate) and refined sugar.