Homemade Chocolate And Chestnut Truffles Recipes

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HOMEMADE CHOCOLATE AND CHESTNUT TRUFFLES



Homemade chocolate and chestnut truffles image

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

Categories     Dessert     Snack

Time 20m

Number Of Ingredients 9

2 cups chestnut flour
5 ounces hazelnut chocolate spread (dairy-free/vegan)
¾ cup hazelnuts (toasted)
¼ cup cane sugar
⅓ cup coffee (best if espresso)
2 tablespoons soy milk
1 - 2 tablespoons rum (optional)
2 tablespoons cacao powder (unsweetened)
2 tablespoons shredded coconut

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



Chocolate Chestnut Truffles image

Yield Makes about 25 truffles

Number Of Ingredients 5

1/4 cup heavy cream
6 ounces fine-quality bittersweet chocolate, chopped fine
2 tablespoons dark rum
3/4 cup (about 6) finely chopped marrons glacés (candied chestnuts, available at specialty foods shops)
1/4 cup sifted unsweetened cocoa powder for coating the truffles

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.

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