These chestnut truffles with chocolate are a delicious alternative to traditional truffles. Quick and easy to prepare using just 4 ingredients they make a fantastic edible gift, perfect for the festive season!

Side view of chestnut truffles on top of parchment.

Homemade chestnut chocolate truffles are delicious and easy to make and a great alternative to more popular peanut butter truffles. They are easy to make, not too sweet and healthier than most truffles, even homemade ones, thanks to the chestnuts, which are low in fat and high in fibre.

Chestnuts are typically used in savoury dishes, such as Christmas stuffing, but their mild, sweet, nutty flavour also pairs well with chocolate. They have a soft texture so it's easy to turn them into a creamy puree, which combined with the chocolate becomes a delicious festive truffle filling.

These homemade chocolate chestnut truffles can be served plain or with various toppings, according to taste (see suggestions at the bottom of the post). Keep them refrigerated and enjoy over several days!

Chestnut chocolate truffles ingredients and substitutions

Ingredients for making festive truffles in individual dishes. — Chestnut truffles ingredients.

Chestnuts: use ready-to-eat peeled and cooked chestnuts (also called tree chestnuts), not chestnut puree, as this ingredient contains water which would affect the texture and flavour of the truffles. Water chestnuts are also NOT a suitable substitute.
Chocolate: I recommend using chocolate with 55-65% cocoa solids (mine had 60%). I do not recommend anything 'darker' as your truffles may not be sweet enough. Use either ordinary dark chocolate or baking chocolate.
Heavy cream/double cream.
Vodka: adding a bit of alcohol to a truffle gives it another flavour dimension, incredibly delicious and Christmassy (see also my chocolate covered prunes with whisky). I do not recommend using chocolate liqueur (or any other liqueur) instead. Vodka works best! If you prefer to omit the alcohol use a little more cream instead.

Equipment you'll need

Food processor and flexible spatula.
2 bowls, large spoon and fork.
Large sheet with parchment paper.

How to make chocolate truffles with chestnuts

1. Puree chestnuts: Place the chestnuts along with the cream and vodka in the food processor and puree until velvety smooth. Scrape the sides of the bowl a few times to ensure the ingredients get thoroughly incorporated. Transfer to a bowl and set aside.

Chopped chestnuts and cream in food processor. — 1a

Pureed chestnut truffle filling mixture in food processor. — 1a

2. Melt chocolate: Place 5.6oz/160g of the chocolate in a glass bowl and microwave (on low) until almost completely melted. Stir until smooth. Alternatively place the bowl over simmering water to melt the chocolate.

Melted chocolate in mixing bowl with green spatula.

3. Add chocolate: Combine the melted chocolate with the chestnut puree and stir thoroughly. Refrigerate for 2-3 hours or until the mixture is thick enough to start forming truffle balls (but don't leave it in the fridge for too long as the mixture will eventually harden and become difficult to work with).

Combining chocolate with chestnut mixture for truffles in bowl. — 3a.

Christmas truffles filling mixture in glass bowl. — 3a.

4. Form truffles: Remove from the fridge and using a large spoon scoop out the mixture and form small balls. Try to work quickly and use your fingertips rather than palms of your hands to prevent the chocolate from becoming too soft. If the mixture sticks to your fingers scrape it off before forming the next ball. You should have about 20 large truffle balls (or make 25 smaller ones). Place on a plate and refrigerate while you prepare the chocolate.

5. Melt chocolate for coating: Place approx. 7oz/200g of chocolate in a glass bowl and microwave (on low) until almost completely melted. Stir until smooth.

6. Coat in chocolate and decorate: Line a large sheet with parchment paper. One by one immerse each ball in the melted chocolate and lift out using a fork letting excess chocolate drip back into the bowl before placing the truffle on top of the sheet (use a spatula, if necessary, to gently push the truffle off the fork onto the sheet). Decorate immediately, before the chocolate sets (see toppings suggestions below).

Top down view of chestnut chocolate truffles topped with nuts and coconut flakes on parchment.

6. Chill: Refrigerate for about 30 minutes before serving.

Serving suggestions

These creamy chestnut truffles are best served at room temperature so I recommend taking them out of the fridge about 30 minutes before serving.

What toppings to use

Chestnut and chocolate truffles are delicious with or without toppings but if you want to give them a festive touch use the following:

Crushed pistachios
Raspberry or strawberry dust or freeze dried berries
Desiccated coconut
Christmas sprinkles
Drizzle of melted white chocolate for contrast
Edible glitter

Optional add-ins

These can be added to your filling mixture after you've pureed it:

Popping candy,
Toffee bits,
Candied/crystallised ginger, finely chopped.

Do I have to use chocolate for coating

No, you don't. I personally prefer to use chocolate for coating, but you can simply roll your chestnut balls in crushed pistachios (or other nuts), desiccated coconut, cocoa powder or raspberry dust (be sure to keep them in an airtight container to prevent them becoming dry).

Alternatively, use a selection of coating mixtures (including the melted chocolate).

Top tips

Chill the chestnut chocolate truffles filling mixture for 2-3 hours until sufficiently set to work with. Do not refrigerate the mixture overnight as this will cause it to harden. If this happens briefly microwave it to loosen the consistency then form the balls.
It's important to form the balls quickly to prevent the warmth of your hands softening the chocolate. If the mixture sticks to your hands scrape it off using a spoon before making the next ball.
Refrigerate the truffle balls while you melt the chocolate.
Coating in chocolate: If the chocolate starts to thicken microwave it briefly to loosen the consistency before coating the next ball.
Decorate the truffle balls as soon as you've coated each one in chocolate (before the chocolate starts to set).
You should be able to make approx. 20 large or 25 smaller truffles.
Chill just-made truffles for 30 minutes before serving.
Keep refrigerated for up to a week.

Freezing and defrosting

You can freeze any leftover chestnut and chocolate truffles in an airtight container to enjoy later. Alternatively form then freeze the balls, and coat in the chocolate and decorate after defrosting. To defrost place in the fridge overnight.

More bite-size desserts to try next

See also these other easy, delicious dessert recipes!

Recipe