Wait a minute! I've tried tomato sauce in sweet cake (and it turned awesome, by the way)! Then, why not try this?
I knew boiled and unseasoned beans taste like chestnut. And there's only one thing I like winter for: chestnut! So, I thought, those truffles would be such a disappointment, or become my favorite. Luckily for me, it was the second!
They were creamy, so soft and fluffy, starchy at moments, which is a characteristic of boiled chestnut. And they somehow smelled like boiled chestnut! Pack me a couple of dozens, please! Sorry, sold out!
Well, if they're sold out, let's make another dose! This is what you'll need:
- First of all, note that beans should be well drained. So, it doesn't really matter if you're using canned beans or you cook them for this recipe particularly. The important thing is to discard any excess liquid, and of course, not to season the beans!
Canned beans usually contain salt as preservative, but this amount usually does not affect the flavor and beans still have their "natural" taste.
- Once you have finished draining the beans, turn them into a smooth mash.
- Combine mashed beans with walnuts, sugar, cinnamon and vanilla essence. You'll get a thick and sticky mixture.
You can also speed up those few steps: instead of mashing and mincing the ingredients one by one, you can do as I did this time - put beans, whole walnuts, sugar, cinnamon and vanilla extract into a blender or a food processor and let it do the job for you.
You can use any sweet crackers you want - butter biscuits, Petit-Beurre-style biscuits, graham crackers...
I stopped when the mixture was formable, but still quite sticky, as I wanted to get soft, buttery and creamy truffles. If you want your truffles firmer and a bit "drier", you can add more ground biscuits.
As you can see, there is no ingredient such as butter or melted chocolate that would make the truffles harden after they spend some time in the fridge, so keep in mind that they will be as soft as you make them.
Enjoy and bon appétit!