Ingredients

• 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

Instructions

1. Special equipment: 1 espresso/cappuccino machine
2. 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.
3. Pour the pureed mixture into 4 coffee cups, 2/3 full. Steam like a cappuccino. Garnish on top with minced truffle and serve immediately.
4. Beverage: Chilled, dry fino sherry