Chestnut Truffles Recipes

Steps:

• In heavy saucepan over low heat (or in double boiler), melt chocolate and butter. Stir in remaining ingredients.
• Transfer to parchment paper lined 8 or 9 inch square or round pan. Cool. Chill until firm enough to handle, about 2-3 hours.
• Using a melon baller, scoop mixture and roll into balls. Place on parchment paper lined cookie sheet and refrigerate.
• CHOCOLATE COATING: melt chocolate with shortening on stove-top or microwave just until melted.
• Stove-top method: Place chocolate and shortening in the top of a double boiler over hot, not simmering, water, stirring just until melted.
• Microwave method: Place chocolate and shortening in microwave-proof bowl. Microwave on medium one minute; remove from microwave and stir. If chocolate is still not melted, repeat every 30 seconds until melted. NOTE: Time will vary accordingto microwave oven and how finely chopped the chocolate is.
• Use a fondue fork (or skewer or other small fork), dip truffles in melted chocolate. Let excess chocolate drain from truffles before removing from fork or skewer and placing on cookie sheet to harden.

Steps:

• Bring heavy cream to a simmer in a small saucepan over medium heat. Remove pan from stove. Add chocolate and corn syrup, stirring until chocolate is melted. Fold in chestnuts; transfer to a medium bowl, and place in the refrigerator to chill until set, about 1 hour.
• Using a dessert spoon, scoop out about 2 teaspoons of chocolate mixture, and, using fingers, form into roughly shaped balls; place on a parchment-lined baking sheet. Transfer to the refrigerator until cold and firm, 15 to 30 minutes.
• Roll balls in confectioners' sugar or cocoa, coating completely, and store in covered container in the refrigerator or a cool dry place until ready to serve. This recipe can be made up to 5 days in advance. Do not roll in sugar or cocoa until just before serving.

Steps:

• In a heated saucepan, add butter and saute shallots and garlic until lightly brown, about 3 minutes. Add chestnuts and truffles and season. Add chicken stock and bring to a simmer. Reduce by 1/3 and add cream and truffle oil. Bring back to a simmer and check for seasoning. Transfer to a blender and puree smooth.
• Pour the pureed mixture into 4 coffee cups, 2/3 full. Steam like a cappuccino. Garnish on top with minced truffle and serve immediately.

Steps:

• Preheat oven to 350°F.
• Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve.
• In large stock pot over moderately high heat, heat butter until melted. Add garlic, shallots, leeks, and celery and sauté until very soft, about 8 minutes. Add thyme, bay leaf, and chestnuts. Cook, stirring occasionally until chestnuts are golden brown and aromatic, about 10 minutes. Add white wine and bring to boil, then reduce until no liquid remains, 15 to 18 minutes. Add 3/4 cup sherry and bring to boil, then reduce until almost no liquid remains, about 10 minutes. Add stock and bring to boil. Reduce heat to moderately low and continue cooking until chestnuts fall apart very easily, about 1 1/2 hours (If chestnuts are not completely cooked, the finished soup will be gritty.) Remove from heat and remove thyme and bay leaf. Stir in remaining 1/2 cup sherry and honey. Working in batches, transfer to blender and blend until smooth. Strain through fine-mesh strainer into clean pot. Stir in salt and pepper and keep warm.
• In heavy 2-quart pot over moderately high heat, bring truffle juice to boil, then lower heat and reduce by 1/4, about 5 minutes. Add butter and sherry and continue cooking until butter is melted, about 30 seconds. Remove from heat and whisk until frothy, about 2 minutes. (Alternatively, use hand blender to froth.) Stir in chives, salt, and pepper.
• Divide soup evenly among 10 shallow soup bowls. Place 1 tablespoon truffle garnish in center of each bowl. Serve immediately.

Steps:

• In a small saucepan bring the cream just to a boil, remove the pan from the heat, and whisk in the chocolate, whisking the mixture until the chocolate is melted completely. Whisk in the rum, whisking until the mixture is smooth, and stir in the marrons glacés. Chill the mixture, covered, for 3 hours, or until it is firm. Form the mixture by heaping teaspoons into balls and roll the balls in the cocoa powder. Chill the truffles on a baking sheet lined with wax paper for 1 hour, or until they are firm. The truffles keep in an airtight container, chilled, for 2 weeks.