Last week little stands with roasted chestnuts appeared on streets of Switzerland; it’s a symbol fall has arrived. Chestnuts are a great snack, they warm you up in a cold day and are very feeling. They are also delicious, it doesn’t matter if you prepare them sweet or savory.
This year I plan to roast them at home; it will be wonderful to have the smell of roasted chestnuts fill my home.
These rum-filled truffles are not only delicious with a cup of coffee or tea, but they are also fun to make!
They are coated in cocoa powder, but you can also coat them with finely crushed walnuts or dust them with icing sugar.
makes about 15
- 200g chestnut puree
- 1 tablespoon rum
- 140ml double cream
- 120g chocolate, finely chopped
- 2 tablespoons walnuts, crushed
- 1 teaspoon vanilla extract
- cocoa powder, for coating
Put the rum into chestnut puree. Mix. Add walnuts and mix well.
Roll mixture gently in your hands into small balls approximately 1.5cm / 1in. Put into refrigerator until making a chocolate cover.
Place the finely chopped chocolate into a heatproof bowl.
Bring cream to boil in a small saucepan. Remove from heat and slowly pour on the chocolate. Stir until the chocolate has melted. Add vanilla extract.
Put a baking sheet or a paper under a small wire rack.
Using two forks dip each ball into the chocolate to coat ensuring it is evenly coated.
Put on a tray and allow the excess of chocolate to drip, or you can put them directly on a baking paper.
Let the chocolate set in a cool place. Refrigerate until firm.
Put the cocoa powder in a shallow bowl.
Roll the ball in the cocoa. Place in a small paper case. Store in a sealed container.