I love chestnuts. I love the weirdly creamy but crumbly texture that makes you want to keep eating and eating. I love when it starts getting cold here in Germany and you can find the little food carts selling freshly roasted chestnuts. I love sitting by the fire at Christmas peeling open freshly roasted chestnuts. I also love roasted brussels with roasted chestnuts. I supposed the only way that I’ve ever had chestnuts is roasted. So, in the spirit of change, I decided to find another way to enjoy these little black treasures.
These little truffles have a little bit of the gorgeous texture that I love, with the addition of one of my other favorite things in the world, chocolate. Dusted with a bit of cocoa powder or some coconut, these are rather moorish and insanely easy to make. A slightly disastrous combination.
Chestnut and Chocolate Truffles
Inspired by Rachel Khoo
Makes 20
- 85g dark chocolate
- 50g butter
- 50g caster sugar
- 2 teaspoon vanilla extract
- 230g chestnuts (pre cooked or vacuum packed)
Melt the dark chocolate over a bain marie. While you’re waiting for the chocolate to melt, get started with the rest. In a medium sized bowl, cream together the butter, caster sugar, and vanilla until fluffy. Then add in the chestnuts and mix all together until well mixed and smooth. Add in the melted chocolate and mix to combine.
Roll into balls and cover with coconut or with cocoa powder. Enjoy!
Fig & Honey 