Chestnut Truffles

The quantities are for 50 truffles

With a sharp paring knife, score the chestnuts on one side and place them, as you go, in a saucepan; then wash them, cover them with cold water, add a bay leaf, the fennel frond and a pinch of salt

Cover the pot and cook the chestnuts from the start of boiling for 30 minutes

Remove them a few at a time from the water and peel them immediately; when finished, press them (you will have about 350 g) through a food mill using the finest disc, collecting the purée in a bowl

Melt the chopped dark chocolate in a bain-marie or over low heat and incorporate it into the chestnut purée, stirring thoroughly with a wooden spoon; add half a sachet of vanillin, sifted in, a small glass of Calvados and one of Centerbe, working the mixture until homogeneous

Whip the softened butter until creamy and incorporate it into the chestnuts as well

With the dough obtained, form balls not too regular and slightly larger than a walnut; roll them in the sweet cocoa and place them in a basket or on a rustic plate or in paper cups

Before serving the 'truffles' keep them in the refrigerator for at least 60 minutes

They can be garnished with fresh mint leaves, candied violets or candied fruit as desired