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P’Tite Mere’s Chocolate Chestnut Truffles
Introduction from Joanne Harris & Fran Warde
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
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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