Life Food & Drink

Thursday 12 December 2019

P'tit mere's chocolate chesnut truffle

P'tite Mere's Chocolate Truffles
P'tite Mere's Chocolate Truffles

Joanne harris and Fran Warde

p'tite mere's chocolate chestnut truffles

My French grandmother (or P'tite Mere, as we called her) hated all fruit and nuts except for chestnuts, which she adored.

I think she would have enjoyed these chestnut truffles, combining the earthy scent of autumn with the silky sophistication of chocolate.

Takes 2 hours/makes 50


200g dark chocolate, broken into

small, even-sized pieces

100g chestnut puree

200g double cream

75g unrefined light brown sugar

25g cocoa powder


Line a baking tray approximately 20x16cm with baking parchment.

In a bain-marie, place the chocolate, chestnut puree, cream and sugar and heat gently until melted.

Then remove from the bain-marie and mix until evenly blended.

Place in the fridge until firmly set (at least 1 hour).

When set, use a teaspoon to scoop out evenly sized balls and roll them between your palms one at a time.

Put the cocoa in a shallow bowl and toss each truffle in the powder. Repeat until all are coated.

Store in an airtight container in the fridge for up to 1 week.

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