the appetizer:

Subtle flavors blend well in this recipe for Chestnut Milk Chocolate Truffles from the Truffles cookbook.

I Love Desserts


Chestnut Milk Chocolate Truffles

Makes about 45

Chestnut Milk Chocolate Truffles

Chestnuts and chocolate are a delicious and classic European combination. You will need chestnut puree, which can be found in specialty stores or mail ordered. Look for a brand called Clement Faugier, which is a fine product. I have made these with both Valrhona Jivara and Michel Cluizel Grand Lait chocolate.

  • 1/2 cup heavy whipping cream
  • 12 ounces milk couverture chocolate
  •      (10 ounces finely chopped, 2 ounces in block form)
  • 1/3 cup unsweetened chestnut puree
  • Dutch-processed cocoa powder
  • 45 small fluted paper cups (optional)

1. Place cream in a 2-quart wide saucepan over medium heat until it just comes to a simmer. Remove from heat and immediately sprinkle chopped chocolate into cream. Cover and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth.

2. Whisk in chestnut puree as thoroughly as possible. There might be tiny clumps of puree that remain suspended within the ganache; this is fine and adds to the truffles' character. Pour mixture into a shallow bowl. Cool to room temperature, cover with plastic wrap, then allow to sit, preferably overnight, until firm enough to roll. (Or you may refrigerate ganache until firm, about 4 hours.)

3. Grate remaining chocolate on largest holes of a box grater; place in a small bowl. Coat your hands with cocoa powder and roll ganache into 3/4- to 1-inch balls.

4. Toss truffles in grated chocolate coating. Place in fluted paper cups, if desired, and serve at room temperature.


Buy the Book


50 Deliciously Decadent Homemade Chocolate Treats

by Dede Wilson
Harvard Common Press
$12.95, hardcover
ISBN 1-55832-230-2
Recipe reprinted by permission.




This page created January 2007

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