Christmas Truffle Log Made from Chestnuts
Baking and Desserts | French cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
10
Description
The cake can be stored in the refrigerator for 6 days. The longer it sits, the tastier it becomes.
Ingredients
- Peeled chestnuts - 2 lbs
- Sugar - 3.5 oz
- Butter - 3.5 oz
- Liquid dark chocolate - 7.1 oz
- Milk - 5 tablespoons
- Cognac - 2 tablespoons
- Vanilla extract - to taste
Step by Step guide
Step 1
Wash the chestnuts and make a cross incision on the rounded side. This is done to make it easier to peel the chestnuts.
Step 2
Pour cold water into a pot, add the chestnuts, and boil them until cooked (about 15–25 minutes, depending on the size of the chestnuts).
Step 3
Peel the cooked chestnuts and chop them in a food processor or pass them through a meat grinder.
Step 4
In a large pot, pour 3 tablespoons of milk and add the sugar. Heat until the sugar dissolves. Add the butter cut into small pieces and 1 bar of chocolate. Cook the sauce until the butter and chocolate melt into a smooth mixture. Add the cognac. Stir in the chopped chestnut mixture until well combined.
Step 5
Line the bottom and sides of a rectangular mold with foil and pour the chocolate-chestnut mixture into it. Smooth the top and cover with plastic wrap. Place in the refrigerator for 24 hours.
Step 6
Break the second bar of chocolate into pieces, add 2 tablespoons of milk or water, and place it over a water bath. Melt until smooth.
Step 7
Remove the cake from the refrigerator. Place it on a board, removing the plastic wrap first. Remove the foil and cover the cake with the glaze. The glaze sets very quickly, so it should be applied promptly. To smooth the surface of the glaze, dip a narrow metal spatula in hot water and use the flat side to smooth it out. If the glaze has a striped pattern, that's great, as it will make the cake look more like a log. Return the cake to the refrigerator until the glaze sets.
Step 8
If desired, decorate the cake with powdered sugar or pine cones. I made them from soft taffy (candies). Roll the taffy into shapes resembling pine cones and cut them with sharp kitchen scissors at an angle in a checkerboard pattern. By the way, this method can also be used to make cookies or rolls.
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