2 For the decoration, toast the almond slivers in a nonstick pan without fat until light brown. Chop (not too fine) and place on a plate. Mix the chocolate streusel and hundreds and thousands on a second plate. Place the chocolate chips on a third plate.
3 Shape the truffle mixture into little nut-sized balls. Toss them in the different decorations. Dust the chocolate chip truffles with icing sugar. Place the truffles in petit four cases. Keep in a cool place until ready to serve.
HINT. Do not prepare the truffles more than one day in advance. The truffle mixture can be kept, covered, in the refrigerator for a week.
75 g butter
100 g extra fine chocolate with a hint of oranges
50 g milk chocolate with almond honey nougat
180 g frozen purée of sweet chestnuts defrosted
40 g icing sugar
2 dessert sp. orange liqueur or 2–3 drops of orange blossom water
2 dessert sp. almond slivers
3 dessert sp. chocolate streusel
1 tsp. coloured hundreds and thousands
3 dessert sp. chocolate chips
1 teasp. icing suga