Chestnut-Truffle Cappuccino

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  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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2 tablespoons butter

3 shallots, sliced

3 cloves garlic, smashed

1/2 cup chestnut puree (unsweetened) or 8 whole chestnuts, roasted and shelled

1 tablespoon black truffles, minced, save a little for garnish

2 cups chicken stock

1/2 cup heavy cream

1 teaspoon truffle oil


Special equipment:
1 espresso/cappuccino machine
  1. In a heated saucepan, add butter and saute shallots and garlic until lightly brown, about 3 minutes. Add chestnuts and truffles and season. Add chicken stock and bring to a simmer. Reduce by 1/3 and add cream and truffle oil. Bring back to a simmer and check for seasoning. Transfer to a blender and puree smooth. 
  2. Pour the pureed mixture into 4 coffee cups, 2/3 full. Steam like a cappuccino. Garnish on top with minced truffle and serve immediately. 

Cook’s Note

Beverage: Chilled, dry fino sherry