Chestnut Chocolate Truffles are bite size decadent, melt-in-the-mouth chocolate-y treats. They’re made with boiled chestnuts, dark cocoa powder, melted chocolate and mascarpone cheese.
Just like classic chocolate truffles they’re rich and creamy. Chestnuts add natural sweetness, texture and creaminess without adding butter!
What makes chestnut chocolate truffles special?
- ease of rolling
- perfect balance of sweetness. They are not excessively sweet but sweet enough to satisfy chocolate cravings in bite-size dessert.
They can be made a few days in advance which is especially important during holiday season. Serve them as a no-fuss after-dinner dessert, coffee or cocktail treat.
Chestnuts Chocolate Truffles is a perfect addition to holiday cookie trays and (do I even need to say this?) are great for gifting.
Ingredients & Possible Substitutes
- Boiled chestnuts - can be prepared 2 days in advance and kept in the fridge in an airtight container.
- Mascarpone cheese - excess liquid removed.
- Cocoa powder - high quality cocoa powder with 22/24% cocoa butter content. It’s one of the key ingredients, so if you use low quality cocoa you’ll feel it in the truffles.
- Dark rum - can be substituted with rum flavoring vial or combined with it for more intense aroma and flavor (I highly recommend you try with both!).
- Dark chocolate - use quality chocolate that’s suitable for melting. I prefer 54% cacao dark chocolate but you can use less intense 33% or more intense 70%
- Powdered sugar - adds a notch of sweetness but can be omitted to taste.
See How I Make It
- Boil chestnuts following the recipe for boiled chestnuts.
- Melt chocolate. I like to melt it in a heat proof bowl in the preheated to 122 F (50C) oven for 30 minutes.
- In a food processor process boiled chestnuts until fine crumb.
- Add powdered sugar and cocoa powder. Process until combined.
- In a large bowl mix chestnut cocoa mix with mascarpone cheese. Add rum and melted chocolate. Mix until combined.
PAY ATTENTION: The mix or the “dough” for truffles should be soft but hold the shame and not stick to the hands (at room temperature).
- If it’s too sticky or doesn’t hold the shape add a little more cocoa powder.
- If on the contrary it’s too stiff and won’t roll into a smooth ball (at room temperature) add a little mascarpone cheese or rum.
SIDE NOTE: At this point you can place the truffle mix in the fridge (covered) and store for a few hours for up to 3 days. Before making truffles take the mix out of the fridge and let come to room temperature or truffles will not roll into a smooth ball.
- Take a piece of the "dough" size of a small walnut (½ ounce or 15 grams) and roll it between the palms of you hand applying a little pressure to form a smooth ball.
Don't have time to make individual truffles? See below how to make Chestnut Chocolate Truffle Cake in a few simple moves using the same mix.
- Arrange chestnut chocolate truffles on a tray.
- Set the tray in the fridge for 1 hour covered with a plastic wrap or parchment paper.
- Roll chilled truffles in cocoa powder. Alternatively in coconut flakes.
How To Make Chestnut Chocolate Truffle Cake
I like to use this trick whenever I'm making truffles for myself or have some leftover truffle "dough" and need to finish it quickly.
For smaller portion - take a large cookie cutter (12 cm/ 5 inches).
For the whole batch - take 8-9 inch spring form and remove the bottom.
- Position the ring on parchment paper and fill with the chestnut chocolate paste spreading it evenly with a spatula (make sure the mix is at room temperature!).
- Place in the fridge for 1 hour.
- Dust with cocoa powder.
- Using a spatula remove from parchment paper and place on a serving plate.
- Cut into small sections.
How To Store
Store chestnut chocolate truffles in an airtight container in the fridge for up to 7 days.
How To Serve
Chestnut chocolate truffles taste best at room temperature for perfect creaminess. If you made them in advance, take out from the fridge 1-2 hours before serving.
Having said that, some prefer to eat them straight from the fridge (see photo below). They have a slightly chewier texture cold. Give it a try both ways.
Make Ahead
Prepare the chestnut truffle mix 3 days in advance and keep in the fridge (covered). When ready to make truffles take the mix out of the fridge and let come to room temperature or truffles will not roll into a smooth ball. Then roll the truffles, chill and coat with cocoa powder or coconut flakes.
If you planning to serve these truffles on a party or present as a gift it’s best to coat the truffles in cocoa the last moment. If you’re covering them with coconut flakes you can coat them after chilling the balls.
Can you taste chestnuts in these chocolate truffles?
Not really. In fact, if you ask someone to guess the ingredients, they will never be able to tell. But this doesn’t mean that chestnuts don’t give any flavor! In fact, they add typical chestnuts creaminess (without extra fat) and sweetness (without extra sugar). In fact, if your chestnuts are particularly sweet you might even skip adding the powdered sugar.
Love Chocolate? You'll LOVE these too!
- Chocolate Ricotta Cake - moist and decadent with only 5 minutes of hands on time and about 30 minutes in the oven!
- Italian Hot Chocolate - thick, velvety Italian-style hot chocolate. An ultimate cuddle during cold season.
- Candied Orange Peels - simple classic recipe plus chocolate covered version. Another must-make for holidays.
- Pumpkin Chocolate Chip Bread - not only it looks like a real pumpkin but it makes your mouth water just smelling the fragrance of delicious fall flavors: pumpkin, cinnamon, chocolate and raisins.
Full Recipe
Chestnut Chocolate Truffles (Creamy & Decadent)
Ingredients
- 1 ½ cup packed boiled chestnuts , about 450-500 grams raw chestnuts
- ½ cup mascarpone cheese , 4.5 oz or 125 grams
- 3 oz dark chocolate , 80 grams (melted)
- 3 tablespoon cocoa powder , 1 oz or 30 grams
- 1 ½ tablespoon dark rum
- 2 tablespoon powdered sugar , 20 grams
Instructions
- Boil chestnuts following the recipe for boiled chestnuts.
- Melt chocolate. I like to melt it in a heat proof bowl in the preheated to 122f (50C) oven for 30 minutes.
- In a food processor process boiled chestnuts until fine crumb. Add powdered sugar and cocoa powder. Process until combined.
- In a large bowl mix chestnut cocoa mix with mascarpone cheese. Add rum and melted chocolate. Mix until combined.PAY ATTENTION: The mix or the “dough” for truffles should be soft but hold the shape and not stick to your hands (at room temperature). If it’s too sticky or doesn’t hold the shape add a little more cocoa powder. If on the contrary it’s too stiff and won’t roll into a smooth ball (at room temperature) add a little mascarpone cheese or rum.
- Take a piece of the mixture size of a small walnut (½ ounce or 15 grams) and roll it between the palms of you hand applying a little pressure to form a smooth ball.
- Arrange chestnut chocolate truffles on a tray. Set the tray in the fridge for 1 hour covered with a plastic wrap or parchment paper.
- Roll chilled truffles in cocoa powder. Alternatively in coconut flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Buon Appetito!
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