Step by step

Melt the chocolate in a bain marie and, once melted, mix in a knob of butter. Transfer the chestnut puree to a saucepan with the remaining butter and sugar. Mix everything together and let the mixture warm through and combine over a moderate heat.

Do forget to place your finished truffles elegantly in a paper muffin cup.
The recipe that we offer you today is rooted in the traditional regional cuisine of Abruzzo.


pasta rice