Chestnut-Truffle Cappuccino

• 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
• 1 espresso/cappuccino machine

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

butter, shallots, garlic, chestnut puree, black truffles, chicken stock, heavy cream, truffle oil, machine

Taken from www.foodnetwork.com/recipes/chestnut-truffle-cappuccino-recipe.html (may not work)