HOMEMADE CHOCOLATE AND CHESTNUT TRUFFLES
Homemade chocolate and chestnut truffles are easy-to-make, bite-sized treats, perfect for fall and winter celebrations.This recipe is 100% Italian, gluten-free, raw and vegan, and is truly delicious. The truffles are sweet, soft, chocolatey, and with a bit of crunch.
Provided by Nico
Time 20m
Number Of Ingredients 9
Steps:
- Blend the hazelnuts in a blender for a few seconds. You should get a coarse hazelnut powder.
- Add the hazelnut powder to a bowl, then sift in the chestnut flour.
- Mix with a spoon, then add sugar, coffee, soy milk, hazelnut chocolate spread, and rum (optional).
- With a silicone spatula, or with a spoon, mix the ingredients together. You can also mix with your hands to be faster.
- Mix till you get a compact dough, that is a little sticky. It should take a couple of minutes.
- Divide the dough into small pieces of about 22 grams each. I like to use a scale here. That is the best weight to make these truffles bite-size. You should be able to get about 25 pieces.
- With the palms of your hands, shape the dough pieces into smooth balls.
- On a small plate add the cacao powder, on another small plate add the shredded coconut. Roll each ball into either the cacao powder or the shredded coconut.
- Set aside on a serving plate and serve. If you don't serve them immediately you can put them in the refrigerator for up to 3 - 4 days.
Nutrition Facts : Calories 106 kcal, Carbohydrate 15 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 1 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving
CHOCOLATE CHESTNUT TRUFFLES
Yield Makes about 25 truffles
Number Of Ingredients 5
Steps:
- In a small saucepan bring the cream just to a boil, remove the pan from the heat, and whisk in the chocolate, whisking the mixture until the chocolate is melted completely. Whisk in the rum, whisking until the mixture is smooth, and stir in the marrons glacés. Chill the mixture, covered, for 3 hours, or until it is firm. Form the mixture by heaping teaspoons into balls and roll the balls in the cocoa powder. Chill the truffles on a baking sheet lined with wax paper for 1 hour, or until they are firm. The truffles keep in an airtight container, chilled, for 2 weeks.
SIMPLE FLOURLESS CHOCOLATE AND CHESTNUT TRUFFLE CAKE WITH FRESH
This is absolutely DIVINE! The texture is smooth and somewhere between a chocolate cake a chocolate truffle. If you love chocolate, you'll love this as its just out of this world. A good substitute for those who don't like Christmas pudding, though I bet everyone will go off Christmas pudding once they taste this! Double or Triple the quantities for a larger party, a small slice is usually enough as its very rich. The brandy is optional and comes through more as a subtle flavour than anything else but feel free to add more to the cream if you prefer a stronger flavour (I do). If I make this during the summer I would leave out the brandy. Also this cake needs to be made at least a day in advance and it freezes well too.
Provided by robd16
Categories Dessert
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 150C
- Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
- Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
- Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.
- Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender).
- Blend well and pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes) when a toothpick inserted into the centre comes out dry it is ready.
- Leave to cool in the pan then cover and transfer to the fridge.
- Next day Whip the cream adding the brandy and sugar.
- Turn the cake out, split and fill with cream.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 1226.5, Fat 95.7, SaturatedFat 58.4, Cholesterol 342.2, Sodium 397.5, Carbohydrate 98, Fiber 9.6, Sugar 55.2, Protein 16.1
CHESTNUT TRUFFLES
These rich chocolatey confections are an elegant end to a meal.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 2 dozen
Number Of Ingredients 6
Steps:
- Bring heavy cream to a simmer in a small saucepan over medium heat. Remove pan from stove. Add chocolate and corn syrup, stirring until chocolate is melted. Fold in chestnuts; transfer to a medium bowl, and place in the refrigerator to chill until set, about 1 hour.
- Using a dessert spoon, scoop out about 2 teaspoons of chocolate mixture, and, using fingers, form into roughly shaped balls; place on a parchment-lined baking sheet. Transfer to the refrigerator until cold and firm, 15 to 30 minutes.
- Roll balls in confectioners' sugar or cocoa, coating completely, and store in covered container in the refrigerator or a cool dry place until ready to serve. This recipe can be made up to 5 days in advance. Do not roll in sugar or cocoa until just before serving.
CHESTNUT TRUFFLE CAKE
This rich, gluten-free cake makes a perfect dinner-party dessert
Provided by Mary Cadogan
Categories Dessert, Dinner
Time P1DT30m
Number Of Ingredients 11
Steps:
- Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.
- Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.
- To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).
Nutrition Facts : Calories 525 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 44 grams sugar, Protein 4 grams protein, Sodium 0.36 milligram of sodium
CHESTNUT TRUFFLES
Chestnuts and white truffles combine with Eagle Brand sweetened condensed milk in this silky creamy Holiday treat.... Decadent, Festive with a surprising filling!!
Provided by Chef mariajane
Categories Candy
Time 20m
Yield 48 truffles
Number Of Ingredients 8
Steps:
- In heavy saucepan over low heat (or in double boiler), melt chocolate and butter. Stir in remaining ingredients.
- Transfer to parchment paper lined 8 or 9 inch square or round pan. Cool. Chill until firm enough to handle, about 2-3 hours.
- Using a melon baller, scoop mixture and roll into balls. Place on parchment paper lined cookie sheet and refrigerate.
- CHOCOLATE COATING: melt chocolate with shortening on stove-top or microwave just until melted.
- Stove-top method: Place chocolate and shortening in the top of a double boiler over hot, not simmering, water, stirring just until melted.
- Microwave method: Place chocolate and shortening in microwave-proof bowl. Microwave on medium one minute; remove from microwave and stir. If chocolate is still not melted, repeat every 30 seconds until melted. NOTE: Time will vary accordingto microwave oven and how finely chopped the chocolate is.
- Use a fondue fork (or skewer or other small fork), dip truffles in melted chocolate. Let excess chocolate drain from truffles before removing from fork or skewer and placing on cookie sheet to harden.
Nutrition Facts : Calories 124.2, Fat 7.7, SaturatedFat 4.6, Cholesterol 9.2, Sodium 20.1, Carbohydrate 13.5, Fiber 0.3, Sugar 13, Protein 1.4
CHOCOLATE & CHESTNUT TRUFFLE TORTE
This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party
Provided by Good Food team
Categories Dessert, Treat
Time 6h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.
- Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.
- Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.
- Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.
- To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.
Nutrition Facts : Calories 704 calories, Fat 54 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium
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