Chestnut and cocoa truffles, the easy autumn sweets that are indulgent and addictive, perfect to make when chestnuts are in season, like the Tart with chestnut cream and dark chocolate or the Chestnut cream with dark chocolate. Chestnut and cocoa truffles are small delightful bites, very easy to prepare and quite chic, made with boiled chestnuts and cocoa; the dough is the same used for the Monte Bianco dessert. They are truly irresistible and perfect to serve guests desserts that will amaze them! Want to try them too? Follow me in the kitchen, but before the recipe I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here) and that here .

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 45 Minutes
Portions: 20
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn

Ingredients to make the chestnut truffles

1 lb 11 oz chestnuts
2 cups + 1 tbsp whole milk
1/2 cup granulated sugar
1 tsp vanilla extract
1 pinch salt
1 1/3 fl oz rum
2 2/3 tbsp unsweetened cocoa powder (for the mixture)
as needed unsweetened cocoa powder (for finishing)

Tools

Pot
Food mill
Bowl

Preparation

To prepare the chestnut truffles, start by rinsing the chestnuts under running water, then use a knife to make a cross-shaped incision on the rounded side. Place them in a pot, cover with water and cook for 30 minutes. Turn off the heat and let them cool slightly,
and while they are still warm, peel them, removing also the thin inner skin. Many will break, but that’s okay. Put the peeled chestnuts in a saucepan, cover with the milk and cook over low heat until the milk has almost completely evaporated and the chestnuts begin to fall apart.
You should be able to do this in about 30 minutes; turn off the heat and let cool slightly. You will soon notice the cooked chestnuts oxidizing and becoming a bit darker — this is normal. Pass them through a food mill with medium holes and sift them; it will be a bit tiring, but don’t give up.
Add to the sieved chestnuts the salt, sugar, rum, cocoa and vanilla extract. Mix the mixture with a spatula; if it seems too dry add a little milk. Put it in the fridge to chill completely.
Then form small truffles by rolling small portions of the mixture between your hands. Roll the truffles in unsweetened cocoa powder so it adheres. The truffles are ready to be enjoyed!