- Line a loaf tin or shallow container with baking parchment.
- Beat the Merchant Gourmet Chestnut Purée and light brown sugar together until smooth. Alternatively, pulse briefly in a food processor.
- Place the plant-based cream into a saucepan and heat gently until hot but not boiling.
- Add the dark chocolate and stir continuously until completely melted and smooth.
- Stir through the chestnut and sugar mixture until fully combined.
- Pour the mixture into the lined tin and refrigerate for 1 hour, or until firm enough to shape.
- Dust a clean work surface or plate with a little cocoa powder.
- Scoop out teaspoon-sized portions of the mixture and roll into balls.
- Roll each truffle in the cocoa powder until evenly coated.
- Store in the fridge until ready to serve.
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