Chocolate Chestnut Truffles

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

  1. 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.
  2. In a bowl over a saucepan of boiling water, melt the chocolate with the coconut oil and stir in the vanilla paste or extract.
  3. Pour the melted chocolate into the chestnut paste and pulse on high until combined.
  4. Scrape out the paste into a bowl and chill in the fridge for at least 30 minutes.
  5. Line a baking tray with grease proof parchment paper.
  6. Once chilled, using a teaspoon, measure out the truffles and roll into uniform balls. Roll in cocoa powder to coat.
  7. Place the truffles onto the baking tray. Repeat with the remaining mixture.
  8. 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.

Sarah xxx

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