1 24 hours ahead: Melt the butter and both types of
chocolate in the hot bain marie. Stir the chestnut purée,
sugar and orange liqueur or orange flower water until
creamy. Mix in the chocolate mixture. Keep the truffle
mixture in the refrigerator for 24 hours to set.
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.
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.
Information
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
DECORATION:
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
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