We had really good intentions for our chestnuts, We were going to eat them with brussel sprouts on Christmas Day. In end, that didn’t happen.
With a leftover box of chestnuts I obviously had to make some truffles. These are SUPER rich tasting so be careful! They’re also incredibly delicious. I recommend storing them in the fridge in an air tight container or they might melt all over the place.
- 200g chestnuts, cooked and peeled
- 200g dark chocolate
- 3 tbsp maple syrup
- Pinch of salt
- 1 Vanilla pod, scraped or 3 tsp vanilla extract
- 1 tbsp coconut oil
- 2 tbsp Cocoa powder for dusting
- In a food processor, pulse the chestnuts until broken into small pieces. Add in the maple syrup and salt. Pulse again until the mixture comes together to form a paste.
- In a bowl over a saucepan of boiling water, melt the chocolate with the coconut oil and stir in the vanilla paste or extract.
- Pour the melted chocolate into the chestnut paste and pulse on high until combined.
- Scrape out the paste into a bowl and chill in the fridge for at least 30 minutes.
- Line a baking tray with grease proof parchment paper.
- Once chilled, using a teaspoon, measure out the truffles and roll into uniform balls. Roll in cocoa powder to coat.
- Place the truffles onto the baking tray. Repeat with the remaining mixture.
- Chill the truffles in the fridge for another 30 minutes to 1 hour or until firm enough to handle.
Using a teaspoon measure made around 18 fairly large truffles. If you want a bigger quantity, use a 1/2 or 1/4 tsp measure instead.