Description
Crisp phyllo pastry cups filled with a decadent, Chambord-infused chocolate chestnut truffle and topped with a glossy chocolate finish.
Ingredients
2 packages (15 count, each) Athens® Phyllo Shells
5 ounces chestnuts, peeled and steamed or roasted
2 1/2 tablespoons superfine sugar
1 1/2 tablespoons unsalted butter
5 ounces dark chocolate (70% or more), divided
1 tablespoon milk
1 1/2 tablespoons Chambord (black raspberry liqueur)
Finely chopped nuts (optional)
Seasonal sprinkles (optional)
White or other color melting wafers, melted for drizzle (optional)
Directions
Preheat oven to 350⁰F. Place empty phyllo shells on a baking sheet and bake for 3–5 minutes. Cool.
Using a food processor, pulse chestnuts and sugar together into a sandy texture. Chop 1.25 ounces of chocolate into small pieces. Place butter and milk in a microwave safe bowl. Heat in microwave until butter is completely melted. Add in chocolate and stir until melted and smooth. Stir in Chambord. Add chocolate mixture to the food processor and pulse with the chestnut mixture to combine, then transfer to a bowl. Roll mixture into small balls, approximately 3/4″ diameter. Place one ball in each phyllo shell gently pressing down just enough to spread a little into the curves of the shell.
Melt remaining chocolate. Spoon a little melted chocolate over filling in each shell. Using the back of spoon, gently spread the chocolate to cover the chestnut filling. Top with sprinkles, or nuts (if using). Allow chocolate to set for 10-15 minutes before applying drizzle (if using). Decorate as desired. Once chocolate is set, Chocolate Chestnut Truffle Shells should be kept at room temperature in an airtight container. Best if served within 24 hours or immediately frozen (see tip below).
Tips
To make in advance: Once Chocolate Chestnut Truffles Shells are made and chocolate topping is completely set, immediately place in airtight containers and freeze for up to 1 week. Remove from freezer and defrost at room temperature for 1-2 hours before serving. Defrosting too far in advance will cause the phyllo shells to become soggy.
Either steamed or roasted chestnuts will work well in this recipe. Steamed chestnuts are found in most grocer’s produce department cooler cases year round. Roasted chestnuts are mostly available in autumn and early winter.
