New This Month

Chestnut Truffles

These rich chocolatey confections are an elegant end to a meal.

  • Yield: Makes about 2 dozen

Source: Martha Stewart Living, November 2001


  • 1/2 cup heavy cream
  • 8 ounces semisweet chocolate, chopped
  • 2 tablespoons dark corn syrup
  • 12 chestnuts packed in syrup or in cognac, drained, patted dry, coarsely chopped
  • 1/4 cup confectioners' sugar
  • 1/4 cup cocoa powder


  1. Bring heavy cream to a simmer in a small saucepan over medium heat. Remove pan from stove. Add chocolate and corn syrup, stirring until chocolate is melted. Fold in chestnuts; transfer to a medium bowl, and place in the refrigerator to chill until set, about 1 hour.

  2. Using a dessert spoon, scoop out about 2 teaspoons of chocolate mixture, and, using fingers, form into roughly shaped balls; place on a parchment-lined baking sheet. Transfer to the refrigerator until cold and firm, 15 to 30 minutes.

  3. Roll balls in confectioners' sugar or cocoa, coating completely, and store in covered container in the refrigerator or a cool dry place until ready to serve. This recipe can be made up to 5 days in advance. Do not roll in sugar or cocoa until just before serving.

Reviews Add a comment