INGREDIENTS

500g whole chestnuts, peeled and finely chopped

125g butter

125g dark chocolate

125g icing sugar

2 packets vanilla flavoured sugar (sucre vanillé)

2 tbsp rum

100g cocoa powder

RECIPE

• Melt the chocolate slowly with the butter and the icing sugar in a bowl over hot water.

• Remove the pan from the heat and add the chestnuts, the rum and the vanilla sugar.

• Place the mixture in the fridge over night.

• The next day, make small balls and roll them in the cocoa powder.

• These truffl es can keep in the fridge… if you can keep them that long!