Chestnut Truffles with Chocolate

Side view of chestnut truffles on top of parchment.

These chestnut truffles with chocolate are a delicious alternative to traditional truffles. Quick and easy to put together they make a fantastic edible gift, perfect for the festive season!

Course Dessert

Cuisine vegetarian

Prep Time 15

Refrigerating 2 30

Total Time 2 45

Servings large truffles

Calories 120kcal

Author Monika Dabrowski

Equipment

Food processor and flexible spatula
2 Bowls, large spoon and fork
Large sheet and parchment paper

Ingredients

12.6 ounces dark chocolate 55-65% cocoa solids, broken into similar size pieces.
6.35 ounces chestnuts ready-to-eat, peeled and cooked, chopped, see *Notes
6 tablespoons heavy cream/double cream
3 tablespoons vodka
Toppings: crushed pistachios, desiccated coconut, raspberry dust, Christmas sprinkles, etc.

US Customary - Metric

Instructions

Puree chestnuts: Place the chestnuts along with the cream and vodka in the food processor and puree until velvety smooth. Scrape the sides of the bowl a few times to ensure the ingredients get thoroughly incorporated. Transfer to a bowl and set aside.
Melt chocolate: Place 5.6oz/160g of the chocolate in a glass bowl and microwave (on low) until almost completely melted. Stir until smooth.
Add chocolate: Combine the melted chocolate with the chestnut puree and stir thoroughly. Refrigerate for 2-3 hours or until the mixture is thick enough to start forming truffle balls (but don't leave it in the fridge for too long as the mixture will eventually harden and become difficult to work with).
Form truffles: Remove from the fridge and using a large spoon scoop out the mixture and form truffles. Try to work quickly and use your fingertips rather than palms of your hands to prevent the chocolate from becoming too soft. If the mixture sticks to your fingers scrape it off before forming the next ball. You should have about 20 large truffle balls (or make 25 smaller ones). Place on a plate and refrigerate while you prepare the chocolate.
Melt chocolate for coating: Place approx. 7oz/200g of chocolate in a glass bowl and microwave (on low) until almost completely melted. Stir until smooth.
Coat in chocolate and decorate: Line a large sheet with parchment paper. One by one immerse each ball in the melted chocolate and lift out using a fork letting excess chocolate drip back into the bowl before placing the truffle on top of the sheet (use a spatula to gently push the truffle off the fork onto the sheet, if necessary). Decorate immediately (before the chocolate sets).
Chill: Refrigerate your no-bake Christmas truffles for about 30 minutes before serving.

Notes

*Ready-made chestnut puree and water chestnuts are not suitable alternatives to ready-to-eat chestnuts.
Chill the truffles filling mixture for 2-3 hours until sufficiently set to work with. Do not refrigerate the mixture overnight as this will cause it to harden. If this happens briefly microwave it to loosen the consistency then make the truffles.
Forming: It's important to form the balls quickly to prevent the warmth of your hands softening the chocolate. If the mixture sticks to your hands scrape it off using a spoon before making the next ball.
Refrigerate the truffle balls while you melt the chocolate.
Coating in chocolate: If the chocolate starts to thicken microwave it briefly to loosen the consistency before coating the next ball. You may need to use a little more chocolate than the recommended amount depending on how much chocolate you use for each truffle.
Decorating: Decorate your chestnut truffles as soon as you've coated each one in chocolate (before the chocolate starts to set).
You should be able to make approx. 20 large or 25 smaller truffles.
Chill just-made truffle balls for 30 minutes before serving.
Storing: Keep refrigerated for up to a week.
Serving: Best served at room temperature (remove from the fridge 30 minutes before serving).
Freeze for up to 2 months.

Nutrition