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Chocolate chestnut truffles coated with cocoa powder


  • ½ kilo of chestnuts, cooked and peeled and mashed in the mill or blender
  • 250 gr. caster sugar
  • 50 g. dark chocolate-couverture, 50% cocoa
  • 2 tablespoons unsalted butter
  • 4 tablespoons undiluted evaporated milk or cream fresh of 15% fat
  • 4 -5 digestive biscuits finely crushed
  • 1 tablespoon mastic liqueur-mastiha Chiou
  • Cocoa powder for coating


1.  In a saucepan, melt the chocolate with the butter and milk. 2. Pour the puree of chestnuts, sugar and liqueur. 3. Add the lukewarm mixture of the couverture and the puree into the crushed biscuits, mix well and refrigerate until it becomes hard enough to handle. 4. Remove the mixture from the fridge after 1 hour and with two teaspoons form a small oval shape. Shape it gently and quickly to a ball and roll it in the cocoa powder. 5. Put it in a coloured paper case. Continue making the truffles until you finish the mixture. They should be refrigerated in an airtight container. Always leave them at room temperature before serving. Served on the second day of preparation, they taste better!

Ideas: Instead of fresh chestnuts you can use unsweetened chestnut puree in a tin. More full and earthy taste you can have with fresh, Greek chestnuts! Also, instead of cocoa, coat them with chocolate truffle or the multi colored chocolate truffle version. So delicious!

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