Remove the chestnut skin with a knife and boil it in a pot full of water (when they float to the surface they are ready).
Drain them and peel their interior skin, as well as, the fuzz.
Pass the chestnuts through a sift or a puree machine and put them in a small bowl.
Add Horio Soft with Cow Butter, sugar, liqueur, vanilla and finely grated chocolate.
Mix the ingredients together in order to homogenize them into a smooth dough.
By hand, take small quantities of the dough and mold it into small balls, the size of a walnut. Roll them in the sliced almonds, making sure that they are evenly spread around the dough.
Put the truffles in the baking cups and place them on a platter.
Put the platter in the fridge for about 12 hours.
You may replace the almonds with chocolate truffles.
800 gr. chestnuts160 gr. dark chocolate80 gr. Horio Soft with Cow Butter160 gr. almonds8 tblsp sugar1 tblsp liqueur (preferably maraschino)2 vanillas50 baking cups (mini size for truffles)
We use cookies to ensure that we give you the best experience on our website
Necessary
Necessary cookies help make a website usable by enabling basic functions like page navigation and
access to secure areas of the website. The website cannot function properly without these cookies.
Preferences
Preference cookies enable a website to remember information that changes the way the website
behaves or looks, like your preferred language or the region that you are in.
Statistics
Statistic cookies help website owners to understand how visitors
interact with websites by collecting and reporting information anonymously.
Marketing
Marketing cookies are used to track visitors across websites. The intention is to display ads
that are relevant and engaging for the individual user and thereby more valuable for publishers and third party
advertisers.
OK
www.minervahorio.gr uses cookies for various purposes. To learn more about the cookies click here. You may adjust your cookie settings at any time by clicking here. Please indicate whether you agree to the use of cookies:
