Chestnut Truffles

Recipe by Dan Doherty - MADE GLUTEN FREE

Makes 15 truffles

Ingredients

• 90ml double cream
• 200g dark chocolate, finely chopped
• 2tbsp chestnut purée
• 4tbsp cocoa nibs, finely chopped
• 2tbsp cocoa powder 

Method

• Heat the cream until it's just below simmering. 
• Put the chocolate in a large bowl and pour over the cream and stir until all the chocolate has melted. 
• Stir in the chestnut purée and allow mixture to cool, then chill until set (could take between 2 and 3 hours).
• Remove from the fridge and roll teaspoons of the truffle mixture into small balls. 
• Roll half of them in the cocoa powder and the other half in the cocoa nibs.
• Chill until ready to serve. 
• Dust with icing sugar if required.

*Another favourite are chilli and chocolate truffles. I add 1tsp of chilli powder to the cream.