Recipes>Chocolate Recipes

P’Tite Mere’s Chocolate Chestnut Truffles

by Joanne Harris & Fran Warde from The Little Book of Pies: Sweet and Savoury Pies and Tarts For All Year Round

Easy

Makes 50

Total 2hr

Cook 2hr

Inspired by her Grandmother, or P’tite Mere, these French inspired truffles are a delight. The recipe marries elegant chestnut puree with bitter dark chocolate.

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The Little Book of Pies

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Introduction

My French grandmother (or P’tite Mère, as we called her) hated all fruit and nuts except for chestnuts, which she adored. I think she would have enjoyed these chestnut truffles, combining as they do the earthy scent of autumn with the silky sophistication of chocolate …

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Ingredients

Essential kit

You will need a baking tray approximately 20 x 16cm.

Method

Line a baking tray approximately 20 x 16cm with baking parchment.

In a bain-marie, place the chocolate, chestnut purée, cream and sugar, and heat gently until melted. Then remove from the bain-marie and mix until evenly blended.

Place in the fridge until firmly set (at least 1 hour). When set, use a teaspoon to scoop out evenly sized balls and roll them between your palms one at a time.

Put the cocoa in a shallow bowl and toss each truffle in the powder. Repeat until all are coated. Store in an airtight container in the fridge for up to 1 week (assuming you can resist them for that long).

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Ingredients

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