Chestnut Chocolate Truffles
These Chestnut Chocolate Truffles are very easy to make. They make a great edible gift for your friends and family. You can dress them for the holidays or make them any time of year.
I don’t remember ever having chestnuts as a child. There were no chestnuts roasting over an open fire around our house. The reason for that, I believe, was availability. We just couldn’t find them.
It was difficult to find the chestnuts any time of year, and this year, when I made our stuffing for the turkey on Thanksgiving, I had to ask someone where to find them. So they are still not easy to find in our area. To make this recipe easier, use pre-peeled and cooked chestnuts from a jar.
These delicious truffles are not only delicious, they are a healthy snack or treat with the flavors of dark chocolate and healthy chestnuts.
What you Need
- Chocolate: Use good quality bittersweet chocolate. You can find it in the baking aisle of your grocery store, usually on the top shelf.
- Butter: As with all confections, use unsalted butter.
- Sugar: Super-fine sugar or caster sugar. If you don’t have any, add granulated sugar to a small food processor. Process until the pieces are fine and fairly uniform.
- Vanilla: Use pure vanilla extract.
- Chestnuts: To make this recipe easier, use jarred or vacuum-packed chestnuts. They are usually in the specialty foods section of your store.
How to make them
If you don’t have superfine sugar or caster sugar, just process regular sugar in your food processor. The texture should be finer than regular sugar, but not a powder, like powdered sugar.
Melt chocolate in a microwave-safe bowl. Start with 30 seconds, stir, and continue to place them in the microwave and stir in between at 15-second intervals. It can be melted in a small saucepan over medium heat on the stove top.
Cream butter and sugar until light and fluffy.
Add vanilla and mix.
Next, add chestnuts and mix at medium-high speed until smooth. The second time I made them, I processed the chestnuts in the food processor until they were smooth. If you don’t, there will be small chunks in the truffles. It’s not super annoying, but I prefer them with a smooth texture.
Pour in the melted chocolate.
Mix thoroughly.
Scoop the truffle mixture into heaping tablespoons. Roll mixture into 1½ to 2-inch balls. If the dough is very sticky, refrigerate it for a few hours. I had to rinse my hands in hot water a few times because they get too sticky. Roll them in cocoa powder, coconut or sprinkles.
Place the balls on a parchment-lined rimmed baking sheet. Refrigerate for at least 30 minutes to harden and dry.
Pack the candies in airtight containers.
Chestnut Chocolate Truffles are Good for you, too!
Sweet chestnuts are native to Eurasia. They have been in cultivation in southern Europe since 2000 BC, according to Wikipedia.
How to Store Them
Store the truffles in the fridge for up to seven days. For longer storage, they can be frozen in airtight containers in the freezer for up to one month.
Variations
- You can add different flavors in place of the vanilla, like rum extract, bourbon, orange or raspberry liqueur.
- You can also add nuts like walnuts or almonds.
More Edible Gifts
This chocolate truffle recipe is easy, with a rich chocolate taste that everyone will love. Give these pretty truffles as holiday or hostess gifts, or just eat them as a healthy snack.
Chestnut Chocolate Truffles
Ingredients
- 2 ounces Bittersweet chocolate
- 3.5 tablespoons butter, unsalted
- 1/4 cup superfine sugar, caster sugar, see substitution in post
- 2 teaspoons pure vanilla extract
- 1 jar chestnuts, 14.8 oz.
For garnish
- cocoa powder
- coconut
- sprinkles
Instructions
- Place chocolate in microwave safe bowl. Melt in microwave, 30 seconds, stir. Keep putting it in at 10 seconds bursts, stirring in between until melted.2 ounces Bittersweet chocolate
- Place chestnuts in a mini chopper, or a food processor and process until smooth. Stirring and scraping sides. This is optional, but produces a creamy texture for the truffles, with no chunks.1 jar chestnuts, 14.8 oz.
- Cream butter and sugar until light and fluffy. Add vanilla and mix thoroughly.3.5 tablespoons butter, unsalted, 1/4 cup superfine sugar, caster sugar,, 2 teaspoons pure vanilla extract
- Add chestnuts and combine. Lastly, add the chocolate and combine thoroughly.
- If dough seems very sticky, refrigerate for an hour, or so. Roll between palms into balls. Then roll each ball into coconut, or cocoa powder, sprinkles or nuts.cocoa powder, coconut, sprinkles
- Can be stored in refrigerator for a few days or in the freezer for longer storage.
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Notes
Nutrition
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Originally published December 19, 2018. Updated December 21, 2024.
Further to my last post, I made these this afternoon as written and they are, hands down, the best truffles I have ever made. The consistency of the mixture was perfect for rolling into balls (I made 36 total) and rolling in coatings almost immediately. I did not experience stickiness, they were just perfect. I did put the mixture in the fridge for about 30 to 45 minutes, only because I had other things on the go. I rolled 12 in chocolate crumbs, 12 in graham cracker crumbs and 12 in coconut (which didn’t really adhere the way I wanted but they are presentable). For anyone reading this who is based in Canada, I bought my chestnuts at – of all places! – Dollarama!! If you buy 4 x 100gm bags, you will pretty much have the quantity called for in this recipe. Thanks for posting this recipe, I thoroughly enjoyed making them!
Thank you so much for letting me know! We’re so glad that you like them. They are incredibly tasty. Now I want to go out and buy some chestnuts to make them again!
Hi Beth,
Before I make these, just need confirmation that it is in fact 2 ounces of chocolate. That seems like a small amount to me…
Yes, two ounces of chocolate is correct. Thanks for the interest, Beverly.
I am a “baking” novice so the step by step instructions were super helpful!
I’m so glad that the article was helpful, Casey! Thanks for letting me know.
Do I cook the chestnuts first for this recipe or use them raw
We use jarred chestnuts so they are already cooked. We haven’t tried them raw. Good tip though. Thanks Diane.
added almond extract instead. Tastes like marzipan. 🙂
That sounds like a great idea. Thanks for letting me know Jay.