These little morsels are particularly nice to enjoy with a rich tasting hot coffee that’s scented with vanilla or cinnamon.

Ingredients

• 250 grams cooking chocolate
• 4 tblsp Kahlua (or other coffee liqueur)
• 1 tblsp vanilla essence
• 435 gram can chestnut puree
• ½ cup caster sugar
• 70 gram packet ground almonds

Method

1. Chop the chocolate roughly and place into a bowl with the Kahlua and vanilla essence. Melt over a saucepan of simmering hot water.
2. Sieve or beat the chestnut puree until smooth and blend in the warm chocolate mixture. Sweeten to taste with sugar. (This can be done in the food processor)
3. Place in the refrigerator until the mixture has become cold and firm.
4. Roll teaspoonfuls into balls and toss in the ground almonds. Place in small truffle cases and keep in an airtight container in the refrigerator.

Cooks Tips

- You can use Brandy in place of Kahlua - To chocolate coat the truffles. Make the truffle mixture and then refrigerate. Roll truffles into balls, omitting rolling in the ground almond. Melt 300 grams dark chocolate and cool. Dip each truffle into the chocolate and place on a cake rack. Once the chocolate has cooled a little, roll them down the length of the cake rack to achieve an uneven texture. Once firm, transfer to an airtight container. Serve in paper cases if wished. Use pure vanilla essence where possible. It has a superior taste and you will use less of it, compared to imitation vanilla essence. - These truffles will not go hard but will remain slightly soft.