I first learned of these confections through the famous scene of the same name in the movie Amadeus. Fast forward 30-plus years later, and inspired by a viewer’s request, I finally learned that these were in fact real, and very delicious, thanks in part to the star of the show, chestnuts. Serve these as a sexy snack during a Valentine’s viewing of the corresponding film.
Ingredients
- 1/3 cup white sugar
- 5 tablespoons unsalted butter, room temperature
- 6 ounces dark chocolate, chopped
- 14 ounces whole chestnuts
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 teaspoon vanilla extract
- ¼ cup brandy
- 8 ounces white chocolate, chopped
- 1/3 cup confectioners' sugar
- 2 teaspoons milk, or as needed
- paper candy cups
- 1 drop red food coloring, or more as needed
Directions
Step 1
Cream sugar and butter together with a spatula until light and creamy. Set aside.
Step 2
Heat an inch of water in a pot set over low heat. Melt dark chocolate in a heat-proof bowl placed over the pot. Stir with a small spatula.
Step 3
Place chestnuts in a food processor; pulse on and off until very finely ground. Add chestnuts to the sugar-butter mixture and stir until combined. Add salt, cayenne pepper, vanilla extract, and brandy. Stir well. Pour in the melted chocolate and mix again until filling is well blended.
Step 4
Scoop filling onto a silicone-lined baking sheet and smooth out if necessary. Cover the balls in plastic wrap and refrigerate while you prepare the white chocolate coating.
Step 5
Reserve about 20% of the white chocolate to stir in later. Melt the rest in a heat-proof bowl over a pot of simmering water until an instant-read thermometer inserted in to the chocolate reads 105 degree F (41 degrees C). Add the reserved white chocolate and stir until melted.
Step 6
Place 1 chocolate truffle on a fork and hold it up above the white chocolate coating. Spoon on the white chocolate until ball is well coated. Use another fork to push the truffle onto a lined baking sheet. Repeat with the remaining truffles and coating. Place the bowl of coating back over hot water if it chocolate starts to harden.
Step 7
Mix confectioners' sugar with enough milk to make a very thick paste that will hold together well. Dye it pink with red food coloring. Transfer into a piping bag and pipe a small dot on top of each truffle. Serve truffles in paper candy cups.
Chef’s Notes:
If you must, another nut like almond, or hazelnut, should work about the same, especially when you consider your guest, or guests, will be fairly distracted by the eye-opening appearance.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 169 | |
% Daily Value * | |
Total Fat8g | 11% |
Saturated Fat4g | 20% |
Cholesterol9mg | 3% |
Sodium18mg | 1% |
Total Carbohydrate21g | 8% |
Dietary Fiber1g | 2% |
Total Sugars15g | |
Protein1g | |
Vitamin C7mg | 34% |
Calcium31mg | 2% |
Iron0mg | 1% |
Potassium81mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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