Chocolate Chestnut Truffles
Ingredients
- 100g merchant gourmet chestnut puree
- 150g dark chocolate
- 150ml double cream
- 40g light brown sugar
- 25g cocoa powder to dust
Preparation
Line a loaf tin with baking paper and set aside
Beat together the sugar and chestnut puree with a wooden spoon until smooth, or blitz in a food processor for a few seconds
In a medium saucepan, gently heat the cream until hot through but not boiling
Once hot, add the chocolate and stir continuously until fully melted
Add the purée and sugar mixture and stir again until completely smooth
Pour into the loaf tin, then place in the fridge for an hour, or until set
Once set, remove from the fridge and sieve a little cocoa powder onto a clean work surface
Using a teaspoon, scoop out some of the truffle mixture and roll into a ball, then roll in the cocoa powder until coated
Repeat the process until no mixture remains
Store in the fridge for up to one week
