Healthy Test Kitchen

Yield: ~28 truffles

 

Ingredients

5.2 oz chestnuts

3/4 cup water

1/3 cup evaporated milk (or 1.5x this amount if needed for blending)

4 oz unsweetened chocolate

16 dates

1 tsp instant expresso powder

pinch salt

Coating/Filling

1 tsp hemp seeds per truffle for coating (doesn't add much to flavor, just makes it look pretty)

or

1.5 tsp chopped nuts per truffle for coating (I am not a big fan of peanuts, but hazelnuts taste great)

and

1 hazelnut for the center of each truffle

or

1/8 tsp cinnamon

 

Instructions:

1. Combine chestnuts and water. Bring to a boil. Cover and cook until very tender and all water absorbed (~30 minutes).

2. Add evaporated milk. Bring to a simmer. Remove from heat. Add chocolate. Let stand until melted.

3. Transfer to blender. Add remaining ingredients except coating ingredients. Blend. Let cool.

4. Form into balls. Roll in cocoa powder

 

Inspired by Keyshet

 

Notes: Stays fresh for 2 weeks. The chestnuts did not blend completely for me.

 

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