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The truffle takes its name from the noble mushroom from the Périgord, which has uneven shape and earthy appearance. The truffle was created in the Christmas season of 1895 by Louis Dufour, a pastry chef from Chambery (France) and has since been prepared by all chocolatiers.
Preparation time 15 minutes .. Cooling 2 hours
INGREDIENTS .. 50 pcs
- 200 g pure chocolate 70%
- 125 g butter
- 2 tbsp whiskey or cognac
- 100 g + 1 tbsp cocoa powder
- 300 g chestnut puree with vanilla
PREPARATION
Melt the chocolate in a bain-marie or in the microwave. Gently stir until smooth. Add butter, turn off the heat and add more whiskey or brandy and 100 g of cocoa powder.
Mix well until smooth. Add the vanilla, chestnut puree and stir again. Put the mass into a bowl, cover with foil and place for roughly 2 hours in the fridge. After two hours, using two teaspoons, make the chocolate mass into balls of a size of an walnut. Roll them in the cocoa powder and put them into a recipient or board. You can also do the cocoa powder in a bag and stabbing balls therein. If the bag is used, take the balls out with the gloves.
Serve as a little treat with some Marron Glace for the coffee.
Store the truffles in a closed recipient in the refrigerator and take them about 30 minutes before serving.
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