Chestnut and cocoa truffles

Ingredients

For 1 serving

• Dried chestnuts30 g
• Unsweetened cocoa powder1 teaspoon
• Maple syrup1 teaspoon
• Hazelnuts5 g

Contains: nuts

In season: October – January

Method

1. The evening before, rinse the dried chestnuts and leave them to soak overnight in a bowl of cold water.
2. Drain them, removing any bits of dark skin with the tip of a knife, put them in a small pan covered with cold water, bring to the boil and cook over a medium-low heat for 40 minutes, until they mash easily with a fork.
3. Meanwhile, toast the hazelnuts in a small dry pan over a medium heat for 3 minutes, until fragrant, and chop them finely.
4. Drain the chestnuts and mash them while still hot with a fork, together with the maple syrup and half the cocoa, until you have a firm, mouldable mixture.
5. With slightly damp hands, roll three balls and coat them first in the chopped hazelnuts, then in the remaining cocoa.
6. Chill for 30 minutes, until firm.