Ingredients
100 grams of dark melted chocolate
Chestnut filling
¼ cup thick cream
315 grams of dark chocolate, finely broken
30 grams of butter
2 tablespoons of brandy
½ cup of canned smashed chestnuts
Preparation
- Spread the melted chocolate in the interior of 36 metallic truffle molds and let it curdle.
- Filling: Place the cream in a pot on a low flame. When it’s about to boil, withdraw from the fire, and add the chocolate and butter and mix well until you get a smooth mixture. Add the brandy , whip and then mix with mashed chestnuts.
- Pass the mixture into a bowl, cover and refrigerate for 2-3 hours.
- Squeeze the mixture of cream, chocolate and butter in to the 36 truffle molds in a windmill way. Put it in the refrigerator for 1 hour or until it solidifies. Keep the truffles up to 2 weeks in a air tight box inside the refrigerator.
36 truffles
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