To make the chestnut truffles, I thought of the Mont blanc dessert using unsweetened chestnut cream and almond milk so they can also be enjoyed by those who are lactose intolerant. I added rum and then rolled the truffles in shredded coconut. They are a very tasty treat and naturally gluten-free.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 20 pieces
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz chestnuts
- 2/3 cup gluten-free almond milk
- 1 vanilla bean
- 2 tbsp rum
- to taste shredded coconut (gluten-free)
Tools
- 1 Pot
- 1 Bowl
- 1 Hand blender
Steps
Wash the chestnuts and make a cut on their skin.
Place them in a pot and cover with cold water.
Cook them for 30 minutes.
Drain them and with the help of a small knife, peel them and remove the brown skin.
Put the chestnuts back in a pot with almond milk and the vanilla seeds.
Cook until you get a creamy and soft mixture.
If necessary, add a little more milk.
Blend the mixture with a hand blender. Let it cool slightly and add the rum. Shape the truffles and roll them in coconut. Arrange them on a serving plate and let them cool completely before serving.
WARNING: consult the Italian Celiac Association handbook and carefully read the ingredients to ensure they do not contain gluten contamination.
Tips
They can be stored in the refrigerator for 4 days.
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