![Hollow chocolate truffle shells](http://farm1.static.flickr.com/147/335140702_1876a97faa_t.jpg)
I got these hollow truffle shells from a cake decorating supply store. The tray is very flimsy so be careful when picking it up!
![Filling with chocolate chestnut ganache](http://farm1.static.flickr.com/153/335140548_084a9e859d_t.jpg)
Using a plain bittersweet chocolate ganache as a base, I added a small tin of sweetened chestnut purée. Let the filling cool until it is pipeable, then fill the shells completely. Leave a bit of space at the top for sealing.
![Sealing with tempered chocolate](http://farm1.static.flickr.com/161/335140431_5d5e0bd38c_t.jpg)
After a night in the fridge, the centres were completely set. Temper some bittersweet chocolate, then pipe a small amount to seal the shells.
![Enrobing in tempered chocolate](http://farm1.static.flickr.com/129/335140247_7647168a51_t.jpg)
After the seal has set, use a chocolate dipping fork to coat the truffle shells with tempered chocolate. Place them carefully on a sheet of parchment to harden.
![Chocolate Chestnut Truffles](http://farm1.static.flickr.com/162/335140111_bdf38c288b_t.jpg)
Sigh, still not getting a perfect temper. The chestnut flavour is too subtle to be detected. I would use milk chocolate couverture next time.
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