Chestnut Truffles – burele de castegne in the Lodi dialect, also known as chestnut balls, are delicious treats made from chestnuts, cocoa, butter, and amaretti. They are very similar to truffles, only they do not include hazelnuts or other types of nuts. They prepare in a few minutes, and you will see they disappear quickly!!! I find them perfect to serve with coffee, perhaps after holiday meals.
This recipe is taken from the book “La cucina di Lodi – Le ricette della tradizione” curated by the APT of Lodigiano.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 18 pieces
- Cooking methods: Microwave, Stove
- Cuisine: Local
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz chestnuts, boiled
- 0.25 cup granulated sugar
- 1.75 oz amaretti
- 2 tbsp butter
- 0.25 cup unsweetened cocoa powder
- 1 small glass rum
- to taste powdered sugar
Tools
- Kitchen Scale
- Bowl
- Fork
- Mortar
- Spoon
- Small pot
- Plate
Steps
To prepare the chestnut truffles – burele de castegne…
In a bowl, pour the already boiled chestnuts and mash them well with a fork; I left a few pieces a bit coarser. Alternatively, you can chop them with a food processor, being careful not to make a cream.
In the mortar or food processor, place the amaretti and finely chop them, then add them to the chestnuts.
In the bowl with the chestnuts and amaretti, add the granulated sugar, unsweetened cocoa powder, rum, and melted butter, melted in the microwave at medium power for 2 minutes or in a small pot on the stove.
Mix the ingredients well until you get a well-combined and homogeneous mixture, then form balls about the size of a walnut.
Place the chestnut truffles on a plate and let it rest in the refrigerator for 2 hours, then remove them and roll them in powdered sugar before enjoying.
