Almond Chestnut Truffles
roasting by an open fire brings to mind Christmas songs and memories. Yes, these
are the same Chestnuts, they are just candied. Candied chestnuts
are pasty on their own, but turn creamy when mixed for this filling. Chestnut
trees were abundant in America until they were destroyed by a fungus blight in
the early twentieth century.
2 (8-ounce) packages marzipan
2 (10.8-ounce) bottles chestnuts in vanilla syrup
1 cup unsalted butter
2 ⅔ cups
1 teaspoon imitation
rum or almond flavoring
¼ cup reserved syrup
2 ½ pounds Nestle® Peter's Dark Sweet Chocolate
½ teaspoon Crisco®
solid vegetable shortening
On a large breadboard dusted with confectioners' sugar, roll
marzipan into a
12 x 12-inch square. Cut 1-inch rounds and
place them in
small foil candy cups.
2. Drain chestnuts, reserving all
the syrup. Place chestnuts in a
processor and blend until almost smooth, then use
a spatula to
scrape the chestnuts into a medium deep bowl.
3. Use a wooden spoon to mix in
butter and confectioners' sugar.
Stir in rum
flavoring and ¼ cup reserved syrup.
4. Press this mixture through a
large sieve. Fit a piping bag
with a size 22
piping tip. Fill piping bag with chestnut
rounds onto marzipan. Place in freezer until
solid or about 20 minutes.
5. Melt chocolate in a crockery
cooker with shortening. When
melted, turn heat off.
Set out cups, when chocolate has cooled slightly, spoon into
cups to cover
chestnut filling. Set back into freezer 10 minutes.
Serve or keep
frozen until 1 hour before serving.
Reserve any leftover syrup to mix with any remaining
chocolate syrup with ice cream.
Hint 2: Use
any remaining melted chocolate to make free-
form shapes. Place
the melted chocolate in a disposable
pastry bag and cut
a small hole at the tip. Line a small baking
parchment or wax paper. Squeeze the chocolate out
onto the paper in
fun shapes. Hearts are my personal favorite.
These shapes can
then be used on desserts later in the week.
Makes 40 or more truffles