Chocolate and chestnut truffles

Makes approximately 30
Preparation time, approx. 30 minutes + at least 24 hours to set

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1 24 hours ahead: Melt the butter and both types of chocolate in the hot bain marie. Stir the chestnut purée, sugar and orange liqueur or orange flower water until creamy. Mix in the chocolate mixture. Keep the truffle mixture in the refrigerator for 24 hours to set.

2 For the decoration, toast the almond slivers in a nonstick pan without fat until light brown. Chop (not too fine) and place on a plate. Mix the chocolate streusel and hundreds and thousands on a second plate. Place the chocolate chips on a third plate.

3 Shape the truffle mixture into little nut-sized balls. Toss them in the different decorations. Dust the chocolate chip truffles with icing sugar. Place the truffles in petit four cases. Keep in a cool place until ready to serve.

HINT. Do not prepare the truffles more than one day in advance. The truffle mixture can be kept, covered, in the refrigerator for a week.


75 g butter
100 g extra fine chocolate with a hint of oranges
50 g milk chocolate with almond honey nougat
180 g frozen purée of sweet chestnuts defrosted
40 g icing sugar
2 dessert sp. orange liqueur or 2–3 drops of orange blossom water

2 dessert sp. almond slivers
3 dessert sp. chocolate streusel
1 tsp. coloured hundreds and thousands
3 dessert sp. chocolate chips
1 teasp. icing suga

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