Chestnut Chocolate Truffles

Ingredients

• 200 g Dark couverture chocolate (Melt in microwave in 30 second intervals, stirring each time)
• 300 g Unsweetened chestnut purée (Base of the truffle dough)
• 100 ml Heavy cream (At room temperature)
• 80 g Powdered sugar (Sift before adding)
• 1 packet Vanilla sugar (packet) (About 8 g)
• 1 bean Vanilla bean (Scrape the seeds)
• 40 g White chocolate (Grate for coating)
• 40 g Milk chocolate (Grate for coating)
• 30 g Walnuts / hazelnuts / almonds (optional) (Chop to decorate)
• 20 g Unsweetened cocoa powder (Coating option)

Instructions

1. Melt the dark chocolate

   Place the dark chocolate in a microwave‑safe bowl and heat in 30‑second intervals, stirring well each time until completely melted.

   Time: PT2M

2. Mix chestnut purée and cream

   Pour the chestnut purée and heavy cream into a bowl. Blend with an immersion blender until smooth and homogeneous.

   Time: PT3M

3. Add sugars and vanilla

   Fold in the powdered sugar, the vanilla sugar packet, and the seeds from the vanilla bean. Blend again until the mixture is perfectly homogeneous.

   Time: PT2M

4. Incorporate the cooled melted chocolate

   Let the melted chocolate cool to about 35 °C, then add it to the mixture, stirring until a smooth dough forms.

   Time: PT2M

   Temperature: 35°C

5. Chill the truffle dough

   Cover the dough with plastic wrap and place in the refrigerator for 4 hours to firm up.

   Time: PT4H

6. Shape the truffles

   Remove the dough from the fridge, portion 20 g pieces using a scale, and roll between the palms to form perfectly round balls.

   Time: PT5M

7. Grate coating chocolates

   Grate 40 g of white chocolate and 40 g of milk chocolate using a microplane or fine grater.

   Time: PT3M

8. Coat the truffles

   Dip half of the truffles in the grated white chocolate and the other half in the grated milk chocolate, rolling them to fully cover. Place on parchment paper.

   Time: PT5M

9. Storage

   Store the truffles in an airtight container in the refrigerator. They keep up to 3 days.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

12 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Dark couverture chocolate: 70% cocoa dark chocolate
• Instead of Unsweetened chestnut purée: Canned chestnut purée, Sweet potato purée
• Instead of Heavy cream: Whipping cream, Whole milk
• Instead of Powdered sugar: Powdered sweetener, Coconut sugar
• Instead of Vanilla sugar (packet): Vanilla extract
• Instead of Vanilla bean: Vanilla powder
• Instead of White chocolate: White milk chocolate, White couverture
• Instead of Milk chocolate: Milk chocolate, Milk couverture
• Instead of Walnuts / hazelnuts / almonds (optional): Pistachios, Cashews
• Instead of Unsweetened cocoa powder: Cocoa powder, Coffee powder

Equipment Needed

• Microwave
• Microwave‑safe bowl
• Immersion blender
• Kitchen scale
• Silicone spatula
• Plastic wrap
• Microplane grater (optional)
• Presentation plate or tray (optional)
• Refrigerator

Critical Steps — Do Not Skip

• Melt the dark chocolate without burning it
• Cool the melted chocolate to about 35 °C before incorporating
• Let the dough rest in the refrigerator for 4 hours to firm up
• Roll the balls uniformly (20 g each)
• Coat the truffles properly to avoid chocolate cracks

Chef Tips from the Video

• Use high‑quality dark chocolate (minimum 70% cocoa) for a more intense flavor.
• Lightly dust the truffles with a drizzle of cocoa powder before serving for an elegant finish.
• For a festive version, add a pinch of sea salt on the white‑chocolate‑coated truffles.

Troubleshooting

Storage

Refrigerator: Up to 3 days in an airtight container

Freezer: Not recommended, chocolate may bloom

Room temperature: To avoid, truffles melt quickly

Make-Ahead Tips

• Prepare the truffle dough the day before and keep it chilled.
• Coatings can be prepared ahead and stored in the refrigerator in an airtight container.
• Truffles can be frozen without coating; coat them at serving time.