Chestnut & Praline

Name: Chestnut & Praline
Yield: Makes about 80 truffles
Ingredients: 330 ml (11 fl oz/1⅓ cups) whipping (pouring) cream; 380 g (13 oz) fine dark (bittersweet) chocolate (65% cocoa solids), finely chopped; 380 g (13 oz) fine dark (bittersweet) chocolate (65% cocoa solids), finely chopped; 125 g (4½ oz) chestnut purée (see box); 30 g (1 oz) invert sugar; 225 g (8 oz) Praline Paste; 50 g (1¾ oz/4 tbsp) unsalted butter, cut into cubes and at room temperature; 125 g (4½oz) fine milk chocolate (32% cocoa solids), finely chopped; 125 g (4½oz) fine milk chocolate (32% cocoa solids), finely chopped; 100 g (3½ oz) roasted nibbed almonds (or roasted almonds cut into strips) and 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate , to coat; 100 g (3½ oz) roasted nibbed almonds (or roasted almonds cut into strips) and 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate , to coat; 100 g (3½ oz) roasted nibbed almonds (or roasted almonds cut into strips) and 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate , to coat

Preparation info

Makes about
80
truffles

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Not many of our truffles are dipped like this, but if you wanted to add a different texture to your truffles or chocolates, this recipe is good place to start.

Ingredients

330 ml (11 fl oz/1⅓ cups) whipping (pouring) cream
30

Gluten-free
Chocolate
Vegetarian

Method

Line a baking tray (sheet) with silicone (baking) paper.
Put the cream and invert sugar in a saucepan and bring to the boil. Take off the heat, mix in the chestnut purée and leave to cool until it reaches 65-70°C (149-158°F).
Melt the chocolate in a bowl over a bain-marie (water bath) until it reaches about 45°C (113°F) and gradually add the cooled ch