These deliciously decadent but oh-so-easy to make truffles are a great way to get the heart-healthy benefits of chocolate in small quantities combined with the ellagic acid in chestnuts.
- Servings: approx. 3 dozen truffles
- Cooking Time: 5 minutes
- Prep Time: 20 minutes, 30 minutes rest time
- 1 pound cooked chestnuts
- 4 ounces dark chocolate (70% or greater cacao), chopped into 1‑inch pieces
- 3 teaspoons of honey
- 1 teaspoon vanilla extract
- 1/3 cup dark cocoa powder
- Finely grated zest of 1 orange (optional)
- Almond or coconut milk
- Paper truffle cups (optional)
To coat the truffles — select as many coatings as you like and place in small individual bowls:
- Dark cocoa powder
- Coconut flour
- Pure cane sugar
- Finely chopped walnuts
- Finely chopped chocolate chips
Using a food mill, potato ricer, or fork, mash the cooked chestnuts and place in a large mixing bowl. Over a double boiler, melt the chocolate. Remove from the heat and add to the chestnuts. Add the honey, vanilla, cocoa powder, and grated orange zest, if using, to the chestnut mixture. Mix all ingredients well to combine. If the mixture is too dry to hold together, add milk one tablespoon at a time until the mixture holds together. If the mixture is sticky when handling, allow to rest in the refrigerator for 20–30 minutes. Scoop a spoonful of the mixture and roll in the palms of your hands to form a ball. Roll the ball in one of the coatings above and place on a serving tray or in a paper truffle cup. Store in a covered container in the refrigerator.
Add finely chopped walnuts or other nuts to truffle mixture.