The chestnut truffles with cocoa and coconut are soft and delicious egg-free and gluten-free chocolates that literally melt in your mouth. These exquisite treats made from boiled chestnuts are very easy to make, perfect as an after-dinner treat, a gift idea, or to accompany tea or coffee. They are very indulgent, aromatic, chic, and pleasing to the eye and will be loved by all your guests. I recommend preparing them at least a day in advance, as they need time to infuse the flavors and become even more delicious. The chestnut truffles with cocoa and coconut should be stored in a tin box, in a cool place or fridge, for 4/5 days.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 30
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 10.6 oz peeled chestnuts
- 1 leaf bay leaf
- 1 pinch coarse salt
- boiled chestnuts
- 1/4 cup milk (also lactose-free)
- 2.1 oz gluten-free icing sugar
- 1.1 oz unsweetened cocoa powder (also gluten-free)
- 1 pinch fine salt
- to taste grated orange zest or vanilla
- to taste grated coconut (desiccated)
Preparation
1) Remove the hard outer skin from the chestnuts, weigh them, take 300 grams, place them in a pot full of water flavored with a bay leaf (or another spice of your choice) and cook them for about 25 minutes or until they are soft, but not mushy.
2) Let them cool in the cooking water, drain them perfectly and then proceed to remove the film covering the fruits; it doesn’t matter if the chestnuts break during this operation.
3) Put the peeled chestnuts in a mixer with all the other ingredients, except for the milk, which we will add gradually while blending, to avoid ending up with a mushy dough that is hard to manage. Blend until you get a smooth, lump-free, but firm, consistent puree.
To be honest, I like to add tiny pieces of boiled chestnuts to the chestnut and cocoa mixture, which are very pleasant on the palate because they are also soft, but that’s a matter of taste.
4) Pour some grated coconut into a small bowl, take a ball of chestnut dough (about 0.5 oz), place it on the palm of one hand, while gently rotating it with the fingers of the other hand to form a small sphere that we will then roll in the coconut.
5) Place each truffle in a paper cup or directly on a tray. Our chestnut truffles with cocoa and coconut are ready.
