P’Tite Mere’s Chocolate Chestnut Truffles
Inspired by her Grandmother, or P'tite Mere, these French inspired truffles are a delight. The recipe marries elegant chestnut puree with bitter dark chocolate.
Introduction
My French grandmother (or P’tite Mère, as we called her) hated all fruit and nuts except for chestnuts, which she adored. I think she would have enjoyed these chestnut truffles, combining as they do the earthy scent of autumn with the silky sophistication of chocolate …
Ingredients
| 200g | dark chocolate, broken into small, even-sized pieces |
| 100g | chestnut purée |
| 200g | double cream |
| 75g | unrefined light brown sugar |
| 25g | cocoa powder |
Essential kit
You will need a baking tray approximately 20 x 16cm.
Method
Line a baking tray approximately 20 x 16cm with baking parchment.
In a bain-marie, place the chocolate, chestnut purée, cream and sugar, and heat gently until melted. Then remove from the bain-marie and mix until evenly blended.
Place in the fridge until firmly set (at least 1 hour). When set, use a teaspoon to scoop out evenly sized balls and roll them between your palms one at a time.
Put the cocoa in a shallow bowl and toss each truffle in the powder. Repeat until all are coated. Store in an airtight container in the fridge for up to 1 week (assuming you can resist them for that long).
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