Truffles with Chocolate and Chestnuts
Melted chestnuts mixed with chocolate and Horio cow butter, molded in balls and then covered with almond or chocolate truffle. Simply delicious!
Truffles with Chocolate and Chestnuts


800 gr. chestnuts 160 gr. dark chocolate 80 gr. Horio cow butter (or Horio Creamy butter) 160 gr. almonds 8 tblsp sugar 1 tblsp liqueur (preferably maraschino) 2 vanillas 50 baking cups (mini size for truffles)


  1. Remove the chestnut skin with a knife and boil in a pot full of water (when they float to the surface they are ready).
  2. Drain them and peel their interior skin, as well as, the fuzz.
  3. Pass the chestnuts through a sift or a puree machine and put them in a small bowl.
  4. Add Horio cow butter (or Horio Creamy butter), the sugar, the liqueur, the vanillas and the finely grated chocolate.
  5. Mix the ingredients together in order to homogenize into smooth dough.
  6. By hand, take small quantities of the dough and mold into small balls, the size of a walnut. Roll them in the sliced almonds, making sure that they are evenly spread around the dough.
  7. Put the truffles in the baking cups and place them on a platter.
  8. Put the platter in the fridge for about 12 hours.

You may replace the almonds with chocolate truffle.