To make these chestnut truffles, I took inspiration from the Mont Blanc dessert, using a sugar-free chestnut cream made with almond milk, so they’re also suitable for those with lactose intolerance. I added rum and then dipped the truffles in grated coconut. They’re a delicious treat and naturally gluten-free.
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Ingredients
Tools
Steps
Wash the chestnuts and score the skins.
Place them in a pot and cover with cold water.
Cook for 30 minutes.
Drain them and, using a small knife, peel them and remove the brown skins.
Return the chestnuts to a pot with the almond milk and vanilla seeds.
Cook until the mixture is creamy and smooth.
Add a little more milk if necessary.
Blend the mixture with a hand blender.
Let it cool slightly and add the rum. Shape the truffles and roll them in the coconut.
Arrange them on a serving plate and let them cool completely before serving.
Cook’s tips
They can be kept in the refrigerator for 4 days.
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Varied doses for servings