Chestnut truffles with cocoa and coconut are soft and delicious chocolates without eggs and gluten, which literally melt in your mouth. These exquisite treats made from boiled chestnuts are very easy to make, perfect as a dessert, a gift idea, or to accompany tea or coffee. They are very tasty, aromatic, chic, and beautiful to look at, and all your guests will love them. I recommend preparing them at least a day in advance, as they need time to rest to become even more flavorful. Chestnut truffles with cocoa and coconut should be stored in a tin box, in a cool place or in the 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 powdered sugar
- 1 oz unsweetened cocoa powder (also gluten-free)
- 1 pinch fine salt
- to taste grated orange peel or vanilla
- to taste grated coconut (rapé)
Preparation
1) Remove the hard outer shell from the chestnuts, weigh them, take 300 grams (10.6 oz) of them, put them in a pot full of water flavored with a bay leaf (or other spices to taste) and let them cook 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 skin covering the fruits; it doesn’t matter if the chestnuts break during this operation.
3) Put the peeled chestnuts in a food processor along with all other ingredients, except for the milk, which we will add gradually while blending, to avoid ending up with a mushy and difficult-to-handle mixture. Blend until you obtain a smooth, lump-free, but firm and consistent puree.
To be honest, I like to add tiny pieces of boiled chestnuts to the chestnut and cocoa mixture because they are also soft and pleasant to the palate, but it is a matter of taste.
4) Pour some grated coconut into a small bowl, take a ball of chestnut mixture (about 15 grams or 0.5 oz), place it on the palm of one hand, and gently rotate it with the fingers of the other hand until it forms a small sphere, which 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.
