Chestnut and prailine truffles
12 December 2006
Ingredients
(Makes 40-50)
340g Valrhona Guanaja Lactée chocolate (41% cocoa solids)
125g Valrhona Caraïbe chocolate (66% cocoa solids)
240g whipping cream
40g Trimoline
16g praline à l'ancienne
75g chestnut purée
50g unsalted butter
Chocolate for coating - Valrhona Caraïbe
Cocoa powder
Method
Melt the chocolate at 40ºC. Boil together the cream and Trimoline. Add to the praline and chestnut purée. Blend together. Add the mixture to the chocolate. Add the butter and mix well. Hand-blitz until smooth. Cool until the mixture becomes firm, then pipe out bulbs. Allow to set. Temper the chocolate for coating. Warm and dip the bulbs in the chocolate and roll in the cocoa powder.
