Chestnut flour truffles are one of those desserts that really blow my mind, both because of the cocoa and their liquor aroma, which I really love in desserts.
These truffles are indeed simple and quick to make, plus they require no baking, and once made, you can store them in the fridge for up to a week (if you can resist eating them all) and they won’t spoil at all.
The chestnut flour will give a really good flavor, and the truffle as a whole will become an explosion of flavor.
Inside there’s hazelnut crumbs, providing a slight crunch that I’m sure you’ll love.
If you don’t like them being liquor-flavored, you can replace the rum with coffee.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
About 67 Kcal per truffle
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 40 truffles
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to Make Chestnut Flour Truffles
- 2 cups Chestnut flour
- 1/2 cup Nutella
- 1 cup Hazelnuts
- 1/4 cup Sugar
- 1 cup and 1/2 of rum
- 1/3 cup Unsweetened cocoa powder
Preparation of Chestnut Flour Truffles
To start, toast the hazelnuts in the oven at 300 °F for 10-12 minutes, then let them cool and blend them until you get a fairly small grain.
Once the grain is ready, put it in a bowl and add Nutella, sugar, chestnut flour, and rum, mixing well to obtain a well-blended mixture.
At this point, refrigerate for about 45 minutes.
After the time in the fridge has passed, shape the mixture into balls about the size of a walnut and once all balls are formed, roll them in the unsweetened cocoa…
