Chestnut truffles
Instructions
The doses are for 50 truffles.
With a sharp knife cut the chestnuts on one side, by mano a mano in a saucepan; wash them, then cover with cold water, add a bay leaf, fennel barbini and a pinch of salt.
With the pot and simmer the chestnuts, starting from the beginning of the boil for 30 minutes.
Remove a few at a time out of the water and Peel immediately.
a finished work pass through (will be about 350 g) to using the disk Mashers, collecting in a bowl.
Melt in a double boiler or on low heat the chocolate shredded, embed the mashed chestnuts, stirring thoroughly with a wooden spoon; Add half a packet of vanillin dropped to rain from sieved, a glass of Calvados and one of Centerbe, working the mixture until it is smooth.
Whip cream the softened butter and stir in the chestnuts, too.
With the mixture obtained formed not too regular balls and a little larger than a walnut.
put them in cocoa dolce and place them in a basket or in a rustic dish or paper baking cups.
Before serving the ' truffles ' keep in the refrigerator for at least 60 minutes.
You can garnish with fresh mint leaves, with candied violets to candied fruit to taste.
Ingredients and dosing for 10 persons
- 500 g of chestnuts
- 150 g of chocolate
- 100 g of fresh butter
- 40 g of sweet cocoa
- Vanillin
- Laurel
- Barbini 1 of fresh fennel
- Salt
- Calvados
- Centerbe