Chestnut Truffle Cakes
2h 40m·French
Chestnut Truffle Cakes
Ingredients
- 150g good-quality dark chocolate, broken into pieces
- 50g unsalted butter
- 500g can sweetened chestnut puree*
- 150ml thickened cream
- 1 tsp vanilla extract
- 1/3 cup (75g) golden caster sugar* or caster sugar
- Cocoa powder, to dust
- Maraschino cherries*, to serve
Instructions
3 steps
- 1
Melt chocolate and butter in a bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir until smooth, then remove and cool.
- 2
Place chestnut puree, cream, vanilla and sugar in the bowl of a food processor and process until smooth. Slowly add cooled chocolate, then transfer to a bowl and chill for 30 minutes. Divide mixture among six 150ml dariole moulds or patty cases and freeze for 2-3 hours.
- 3
To serve, turn out cakes onto plates, dust with cocoa and top with cherries.
Progress
0 / 3 steps
Nutrition
Per serving (based on 6 servings)
Calories
96cal
