Pressure Cooker Chestnut Truffles with Crunchy Hazelnut Center
Yes, you can make chestnut truffles in the pressure cooker, or rather, you cook your raw chestnuts so that you can use their delicious pulp in this recipe. I’m not one to make sweets so I wouldn’t even be proposing this dessert recipe to you unless it was super simple!
But, prepping the chestnuts, though easy, is tedious and may take a while so plan that into your schedule or enlist helpers if they can resist eating the soft, warm, delicious chestnut pulp as it’s pulled out of the shell!No need to make origami holders for these (as I did), you can serve these truffles stacked as an impressive pyramid on a cake stand, in beautiful porcelain urn bowl or place each one in cupcake wrappers and tuck them together nice and snug on a tray or casserole dish.
Pressure Cooker Recipe: Chestnut Truffles with Crunchy Hazelnut Center
2 lbs or 1 kilo of fresh Chestnuts
1/2 cup or 150g of Sugar
10 Tbsp or 150g of Butter
1 cup of whole Hazelnuts (or almonds), unshelled
1/2 cup or 125 ml Rum Liquor (or Rum flavoring)
1/4 cup of Bitter or Sweet Chocolate Powder (depending on your preference)
Wash the chestnuts well, place in your pressure cooker without peeling, cutting or piercing – in other words whole! Cover with about 2 inches or 5 cm of water Bay Laurel leaves and two tablespoons of sugar. Close and lock the lid bring up to pressure for 12 minutes and open immediately. Or, cook for 8 minutes, and turn off the heat, and let the pressure come down naturally.
The chestnuts are the easiest to work with while they are still warm and moist. So just take a few out of the pressure cooker at a time. Slice each chestnut in half and with a small, rounded object (I used the handle of my teaspoon) insert, twist and get most of the pulp out – leaving the brown fuzzy skin in the shell or picking it out of your chestnut pulp bowl if they fall in. Mix in the liquor, melted butter and sugar and mash finely with a potato masher – you can also use a potato ricer or food mill for this step. If the mix is too wet, let it rest for up to an hour while the chestnut pulp absorbs the excess liquid.
Then, form a small ball in your hand, tuck in the whole hazelnut, place the little ball in a plate that is already dusted with cocoa powder to keep them from sticking. Dirzzle a little cocoa powder on top and then roll again, in your hands, into a tighter ball. Do this step in batches, because your hands will get gooey and chocolaty.
Refrigerate for an hour or overnight before serving.
Makes 30-48 balls
Prep time: 5 min
Cook time: 15 min
Total time: 20 min