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CHESTNUT TRUFFLES

Boil the chestnuts in water to cover for 2 minutes.  Remove the chestnuts from the water 4 or 5 at a time and peel them.  Place the chestnuts in a flameproof casserole or dutch oven and add the milk.  Simmer for 20-25 minutes.  Drain the chestnuts and puree them in a food processor.  In the top of a double boiler over barely simmering water melt the chocolate with the cream and butter.  In a large bowl mix together the chocolate mixture, the chestnut puree, the confectionerÕs sugar and vanilla extract.  Beat with a wooden spoon.  Fill a pastry bag fitted with the large star nozzle with the chestnut cream and make little stars on a baking sheet.  Refrigerate overnight.  Remove each truffle from the baking sheet and roll it between your fingers to soften it.  Dip in the chocolate jimmies and place in the paper liners.  Refrigerate until ready to serve.
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2 lb chestnuts, peeled
4 cups milk
8 oz sweet chocolate
1/4 cup creme fraiche
1/4 cup unsalted butter, diced
1/4 tsp vanilla extract
1 cup confectionerÕs sugar
1/2 lb chocolate jimmies
mini baking cup paper liners
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30
mn
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30
mn
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Provence
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Desserts
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