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In a bowl, mix the chestnut puree and 1 tablespoon of the cocoa powder with the rest of the ingredients. Rest in the fridge for 1 hour.
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Place the remaining tablespoon of cocoa powder into a bowl.
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When chilled, gently scoop a teaspoon at a time into the remaining cocoa powder and cover completely. Careful roll the truffles into balls. This mixture will make 24 truffles. Chill for a further hour and serve.