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Chestnut Truffles
(Tarturi di Castagne)

Yields; 60-65 pcs.

500 gr. or 17 oz. cooked and peeled chestnuts
1/3 cup or 85 ml. milk
75 gr. or 2.75 oz. sugar
2 Tbsp. cocoa
30 ml. or 1 oz. marsala winte
60 gr. or 2 oz. icing sugar

1. Place chestnuts and sugar in a food processor and pulse until fine.
2. Place chestnuts in a bowl and add milk, cocoa and Marsala wine.
3. Using a wooden spoon, mix well to form a dough into a truffle sized approximately
at 1” or 2.5 cm. in diameter,
4. Sprinkle with icing sugar and serve.

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.