- 1 pound [454 g] fresh chestnuts
- Boiling water
- 4 ounces [113 g] bittersweet chocolate
- 1/2 cup [125 mL] unsalted butter
- 2 tablespoons [30 mL] instant coffee powder
- 3/4 cup [190 mL] icing sugar
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- Slit open side of chestnuts with a knife.
- Cover with boiling water; boil for 30 minutes, until tender or
bake into a preheated 450°F [230°C] oven for 20 to 30 minutes.
- Transfer shelled chestnuts into a food processor; puree just until smooth and reserve.
- Into a double boiler, melt together chocolate, unsalted butter and instant coffee powder.
- Cool slightly; blend into reserved chestnut puree, along with icing sugar.
- Line an 8-inch [20-cm] square pan with al foil; spread chestnut mixture into lined pan.
- Cover and refrigerate overnight.
- Cut into small squares or roll into balls.
- Refrigerate or freeze.
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