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Chocolate chestnut doughnuts with chestnut brittle

Chocolate chestnut doughnuts with chestnut brittle

These chocolate chestnut doughnuts are really fun to make and are ideal alongside a cup of coffee. The light and fluffy texture and silky chocolate ganache pairs perfectly with the crunchy chestnut brittle.

By @SpoonfulofHappy

  • Serves 3

  • 35 minutes

  • 3 pans

  • Proficient

Suitable for dairy-free, vegans and vegetarians

Chestnut Purée


  • 180ml unsweetened soy milk
  • 10ml lemon juice, or apple cider vinegar
  • 100g Merchant Gourmet Chestnut Puree
  • 125g coconut oil, melted
  • 150ml maple syrup
  • 225g plain flour
  • 2 tsp baking powder
  • ¾ tsp bicarbonate of soda
  • Pinch of salt
  • 30g cocoa powder

For the ganache

  • 100ml plant based cream
  • 100g dark chocolate
  • 1 tbsp maple syrup

For the chestnut brittle


  1. Preheat the oven to 180C (160C fan)
  2. Pour out the milk into a small measuring jug and add the lemon juice. Stir once and set aside for 10-15 minutes to curdle.
  3. Put the chestnut puree into a large mixing bowl, add the coconut oil and maple syrup and whisk until smooth.
  4. In a separate bowl sieve together the dry ingredients, then add to the chestnut puree mix and stir. Add the milk and whisk for 2-3 minutes or until the batter is smooth and fully combined. Pipe into two doughnut tins (to make 12 total).
  5. Bake for 10-12 minutes or until risen and cooked through. Remove from the oven and set aside.
  6. To make the brittle, start by greasing a baking sheet. Place the sugar and water into a small saucepan and cook over a high heat without stirring for 2-3 minutes or until the sugar is starting to melt. Continue to cook for a further 10 minutes, stirring occasionally, until golden brown. Pour straight onto the baking sheet and quickly spread, then sprinkle over the chopped chestnuts and press down. Leave to set for at least 15 minutes. Once completely cooled, chop into small chunks to sprinkle.
  7. Once the doughnuts have cooled, prepare the ganache. Add the cream, chocolate and maple syrup to a small saucepan and heat gently, whisking constantly until smooth and fully combined.
  8. Place the doughnuts into the ganache, smooth side down and swirl slightly until covered. Remove from the pan, flip the right way up and gently tap on your work surface to evenly spread the chocolate on top. Sprinkle with the brittle and place on a cooling rack to set.

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