Chocolate chestnut truffles

Babiche Martens

Chestnut purée is a divinely smooth, sweet paste and when put into the centre of rich, dark chocolate makes for a special truffle. A light dusting of the purest cocoa powder adds a slight bitterness to counteract the sweetness of the chestnut and chocolate. These can be made in advance, kept chilled and then popped into a handsome box nestled among some beautiful tissue paper. Made with love, they are better than a gift voucher, that's for sure.

Ingredients

½ cup	Cream
250 g	Dark chocolate (Main)
2 Tbsp	Rum
3 Tbsp	Chestnut puree
3 Tbsp	Dutch cocoa powder

Directions

1. Pour the cream into a saucepan and gently warm.
2. Break the chocolate into pieces, then add to the cream with the rum. Stir gently until the chocolate begins to melt, then remove from the heat. Stir to combine and put into the fridge to cool.
3. Scoop out a dessertspoon of the truffle mixture. Place ½ tsp of the chestnut puree into the centre, then roll to form a truffle shape. Repeat until the mixture is finished.
4. Dust with the cocoa and chill before serving.

Chef's tip

Chestnut purée is available at gourmet food stores or you can drain tinned chestnuts and purée with vanilla and sugar.