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Chocolate, Pistachio & Chestnut Truffles

Chocolate, Pistachio & Chestnut Truffles

These can be made ahead of time and frozen – bring out to defrost 30 minutes before serving. If you like the look of this recipe, there any many more available in The Pulses & Grains Cookbook – out now!


  • Serves 8

  • 60 minutes

  • 4 pans

  • Proficient

Suitable for dairy-free, gluten-free, vegans and vegetarians

Whole Chestnuts


To decorate

  • 150g plant-based dark chocolate
  • dried edible rose petals
  • finely chopped pistachios


1. Line a 20cm square baking tin with cling film.

2. Roughly chop the chestnuts, pistachios and hazelnuts in a food processor or with a large knife.

3. Put the chocolate in a heatproof bowl. Heat the cream in a small saucepan until it comes to a simmer, then pour it over the chocolate, stirring constantly until the chocolate has melted and is smooth and glossy.

4. Stir in the chopped nuts and pour into the baking tray. Leave to cool, then chill in the fridge for about 1 hour until just set.

5. Roll the mixture into walnut-size balls or cut the block into squares – whichever you prefer.

6. To decorate the truffles, melt the chocolate in a heatproof bowl over a pan of simmering water or on the defrost setting in the microwave. Using a fork, dip each truffle in the chocolate until coated, shaking off any excess and letting it drip back into the bowl. Place the truffles on a rack over a sheet of baking parchment to catch any further drips.

7. Decorate with rose petals and pistachios while the chocolate is still soft. Store in the fridge or freezer until needed, but remember to remove the truffles from the freezer 30 minutes before serving.

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