Chestnut truffles

Name: Chestnut truffles - Lucretia N.
Ingredients: 400 g chestnuts; 100 g crushed biscuits; 2 tablespoons powdered sugar; 4 tablespoons rum; 2 tablespoons coconut flakes

Star Recipe - Chestnut truffles by Lucretia N. - Recipia

I have made chestnut truffles several times because I always have leftover boiled chestnuts from other recipes, and I don't feel like turning them into puree or just using them as a side dish. I discovered that the recipe is quick, especially if you have the chestnuts already boiled, and it doesn’t require any special techniques or utensils. The crushed cookies and rum provide all the flavor, and for the finishing touch, I always choose either coconut flakes or powdered sugar, depending on what I have on hand. Quick Info Total Time: 45-60 minutes (including boiling chestnuts and chilling in the fridge) Preparation Time: 15-20 minutes (if you have the chestnuts already boiled) Cooking Time: 30-35 minutes for boiling the chestnuts Servings: 20-25 truffles, depending on size Difficulty: Easy Recipe Type: No-bake dessert, suitable for festive platters or a quick sweet snack Ingredients 400 g chestnuts (weighed raw, in their shells) 100 g plain cookies, crushed 2 tablespoons powdered sugar 4 tablespoons rum (or essence, to taste) 2 tablespoons coconut flakes (for finishing) milk (a few tablespoons, only if needed to bind the mixture) Optional: walnut pieces (for extra texture or decoration) Preparation Method 1. Wash the chestnuts and score them on the round side. Boil them in boiling water for about 30-35 minutes until they become soft. Drain them and let them cool slightly, then peel them thoroughly, removing both the shell and the thin skin. If they don’t peel easily, you can hold them for a few minutes under a damp towel. 2. Place the peeled chestnuts in a food processor and add the crushed cookies, powdered sugar, and rum. Blend until you get a smooth, slightly sticky mixture. 3. If the mixture seems too crumbly, gradually add 1-2 tablespoons of milk (or more if needed) until you can easily shape the mixture into balls. 4. Take small amounts of the mixture and roll them into balls between your palms, about the size of a small walnut. If you like, you can place a quarter of a walnut in the center of each truffle. 5. Roll each ball in coconut flakes or, alternatively, in powdered sugar. You can use both, depending on your preference. 6. Place the truffles on a tray or plate, cover them, and refrigerate for at least 1-2 hours until they firm up and the texture stabilizes. Why I Make This Recipe Often It’s one of the simplest desserts when I have leftover boiled chestnuts. I don’t need eggs or baking. It can be easily adapted based on what you have at home, and it comes together quite quickly. They keep well in the fridge for a few days, so they can be prepared in advance for guests or quick snacks. The taste of rum is prominent, and you don’t need complicated ingredients. Tips and Variations Tips - Chestnuts are easier to peel when they are still slightly warm; don’t let them cool completely. - Use plain or popular cookies, not those with cream or glaze. - If you want finer truffles, you can sift the powdered sugar beforehand. - Add milk only if you feel the mixture isn't binding together. - Let the truffles chill in the fridge for at least 1 hour to firm up. Substitutions - You can use rum essence instead of rum if you prefer not to use alcohol. - Coconut flakes can be replaced with powdered sugar, ground almonds, or even cocoa, to taste. - Instead of regular milk, plant-based milk works as well. Variations - You can add walnut pieces to the mixture or just in the center of each truffle. - For a more intense flavor, add a pinch of cinnamon or some grated orange zest. - If you want a crunchier texture, add small pieces of cookies at the end without fully blending them. Serving Ideas - Arrange the truffles in small cupcake liners or directly on a platter. - They also work well as a packed dessert for the office or school. - For festive platters, alternate truffles rolled in coconut and those rolled in powdered sugar for a nice presentation. Frequently Asked Questions 1. Can I use pre-cooked and peeled chestnuts from the store? Yes, but the flavor is slightly different from those boiled at home. If they are already boiled and packaged, it significantly shortens the preparation time. 2. Can they be made without rum? Yes, you can replace it with rum essence or even a bit of vanilla or almond essence, to taste. 3. What type of cookies should be used? Plain, popular, or digestive cookies. Do not use cookies with cream or strong flavors. 4. How long do they last in the fridge? 3-4 days without any issues, if they are well covered. 5. Can the truffles be frozen? I do not recommend it; the texture changes upon thawing due to the chestnuts and cookies. Nutritional Values Approximately, for one truffle (out of 25 servings): Calories: 65-75 kcal Protein: 1 g Carbohydrates: 12 g Fat: 1.5 g These values are approximate and depend on the type of cookies used and whether you use milk or not. The truffles are relatively light, with not much fat. If you add nuts or more sugar, the values will increase. Storage and Reheating They are best stored in the fridge in a closed container. I do not recommend freezing. They do not need reheating; they can be served cold or at room temperature. If left for a while, they may pick up a little moisture on the outside, but the texture remains fine. Consume within 3-4 days.

Chestnut truffles

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