Chestnut truffles

Name: Chestnut truffles
Total time: 30 min
Yield: Makes 20
Ingredients: 90ml double cream; 200g dark chocolate very finely chopped; 2 tbsp chestnut purée; 4 tbsp cocoa nibs finely chopped; 100g golden caster sugar; 50g hazelnuts toasted

Published: December 2, 2015 at 9:08 AM

Save recipe

Makes 20

Easy

Total time: 30 mins

+ chilling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

These chocolate and chestnut truffles are really easy to make and are a lovely edible gift to give over the festive season

Skip to ingredients

Alternatives

Complete the dish

Make these chestnut chocolate truffles for an edible gift, then check out our chocolate truffles, rum truffles, Baileys truffles and more chocolate truffle recipes.

We've also got plenty more Christmas sweets recipes for gift inspiration, including Biscoff fudge, Turkish delight and marron glacé.

Ingredients

Nutrition

90ml double cream
200g dark chocolate

very finely chopped
2 tbsp chestnut purée
4 tbsp cocoa nibs

finely chopped

BRITTLE

100g  golden caster sugar
50g hazelnuts

toasted

Nutrition: per serving

kcal174
fat12.4g
saturates6.3g
carbs12.2g
fibre2.5g
protein2.1g
salt0.1g

Method

step 1

Heat the cream until it’s just below simmering. Put the chocolate in a large bowl, pour over the cream and stir until the chocolate has melted. If all the chocolate hasn’t melted, put it over a pan of simmering water and stir until it’s smooth and glossy. Remove from the heat, stir in the chestnut purée and allow to cool, then chill until set.
step 2

For the brittle, heat the sugar in a heavy-based pan until it becomes golden, liquid caramel. Tip the pan, rather than stirring to melt the sugar.Evenly add the hazelnuts and stir well, add a pinch of salt and pour out onto a lined baking sheet and allow to cool. Break into pieces, then tip into a blender and blitz to a sand-like texture.
step 3

Roll teaspoons of the truffle mix into small balls, working quickly to keep the mix cool. Roll half of them in the brittle and half in the chopped cocoa nibs. Chill until ready to serve.

Try our other homemade food gifts here...

Three jars of orange Aperol marmalade with ribbon round the top

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue