Truffles with chestnuts

Truffles with chestnuts

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Not so complicated to make homemade truffles ... and so good!


  • For about 40 truffles:
  • 250 g unsweetened chestnut purée
  • 250 g dark chocolate
  • 2 egg yolks
  • 150 g of butter
  • 80 g icing sugar
  • 3 c. fresh cream
  • 50 g of bitter cocoa
  • 1 glass of rum liqueur or orange zest for children


Cut the butter into cubes and let it soften at room temperature. Cut the chocolate into pieces and melt in a bain-marie without mixing. Once soft, add the egg yolks and butter, stirring constantly. Then the icing sugar, the cream, the rum (or the orange zest) and, finally, the mashed chestnuts.Let to rest one night in the refrigerator. For each truffle, take a spoonful of dough and roll it quickly into a ball in the palm of your hands, then in the bitter cocoa.Keep the truffles cool in paper boxes.