Chestnut Truffles

If you want to add more gluten free recipes to your recipe box, Chestnut Truffles might be a recipe you should try. This hor d'oeuvre has 57 calories, 0g of protein, and 1g of fat per serving. This recipe serves 48. For 29 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up bittersweet chocolate, brandy, nonfat milk, and a few other things to make it today. This recipe from Eating Well has 6 fans. This recipe is typical of Cajun cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 5%, which is very bad (but still fixable). Similar recipes include Chestnut Tiramisu, Chestnut Stuffing, and Chestnut Agnolotti.

Servings: 48

Preparation duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Dissolve dry milk in brandy in a small bowl; set aside. Combine chestnut puree, sugar and vanilla in a heavy medium saucepan; heat over medium-high heat, whisking until smooth. Cook the mixture, whisking constantly, until thickened and stiff, 6 to 10 minutes. (Reduce heat if the mixture begins to scorch.) Whisk in the brandy-milk mixture and continue cooking until the mixture is thick enough to stand in peaks, about 5 minutes longer. Transfer to a bowl and let cool to lukewarm, about 20 minutes.Line a baking sheet with parchment or wax paper. Form the chestnut mixture into 1-inch balls and place on the prepared baking sheet. Cover with plastic wrap and refrigerate until chilled, about 20 minutes.Heat 4 ounces chocolate in the top of a double boiler over hot, not boiling, water. Stir often, until the chocolate melts and reaches a temperature of 120F. Remove the top of the double boiler from the heat. Add the remaining 2 ounces chocolate and stir until the chocolate is smooth and shiny.Place the chilled balls of chestnut filling, close together but not touching, on a large sheet of plastic wrap. Pour all of the melted chocolate over the balls (scrape the bowl well), then roll each ball in chocolate to coat evenly. Transfer the coated truffles back to the baking sheet. (There will be about 2 ounces of chocolate left over; reserve it for another use.) Let the truffles stand at room temperature until the chocolate has set, about 5 minutes.

 

Step by step:

1. Dissolve dry milk in brandy in a small bowl; set aside.

2. Combine chestnut puree, sugar and vanilla in a heavy medium saucepan; heat over medium-high heat, whisking until smooth. Cook the mixture, whisking constantly, until thickened and stiff, 6 to 10 minutes. (Reduce heat if the mixture begins to scorch.)

3. Whisk in the brandy-milk mixture and continue cooking until the mixture is thick enough to stand in peaks, about 5 minutes longer.

4. Transfer to a bowl and let cool to lukewarm, about 20 minutes.Line a baking sheet with parchment or wax paper. Form the chestnut mixture into 1-inch balls and place on the prepared baking sheet. Cover with plastic wrap and refrigerate until chilled, about 20 minutes.

5. Heat 4 ounces chocolate in the top of a double boiler over hot, not boiling, water. Stir often, until the chocolate melts and reaches a temperature of 120F.

6. Remove the top of the double boiler from the heat.

7. Add the remaining 2 ounces chocolate and stir until the chocolate is smooth and shiny.

8. Place the chilled balls of chestnut filling, close together but not touching, on a large sheet of plastic wrap.

9. Pour all of the melted chocolate over the balls (scrape the bowl well), then roll each ball in chocolate to coat evenly.

10. Transfer the coated truffles back to the baking sheet. (There will be about 2 ounces of chocolate left over; reserve it for another use.)

11. Let the truffles stand at room temperature until the chocolate has set, about 5 minutes.

Nutrition Information:

covered percent of daily need