Chocolate & chestnut truffle torte

Chocolate & chestnut truffle torte

Chocolate & chestnut truffle torte

My chocolate chestnut truffle torte was on our festive menu both at Christmas and the New Year but is a decadent treat perfect for any celebration meal or dinner party. Rich and chocolatey with a hint of chestnut liqueur (and rum for good measure) and packed with marron glaces (candied chestnuts) - the seasonal French festive chestnut sweet.  A fitting dessert too for our celebrations here in the Limousin - an area famous for it's chestnuts.  

This recipe is also an easy to prepare and make ahead dessert - perfect for a dinner party when you would rather be with your guests than stuck in the kitchen. Of course if you are always found in the kitchen at parties (as the song goes) that's up to you!  

A thin slice of this chocolate truffle torte is enough as it's so rich. It's good served with a little chocolate sauce and creme fraiche. I also garnished with a few extra chopped marron glaces and a 'cigarette' biscuit.  

Inspired and adapted from this recipe by Nigella Lawson

Tip: if you can't find chestnut liqueur you can use all rum or substitute with cognac or Grand Marnier. 

Preparation time: 20-30 minutes & 5 hours/overnight to cool & set

Serves: 8-10

Ingredients:

500g sweetened chestnut purée/creme de marrons (I used this one)

300g dark chocolate (at least 70% cocoa solids)

175g softened unsalted butter

10 Marron glaces (finely chopped)

25 ml Chestnut liqueur
25 ml rum

To serve: (optional)

Creme fraiche

Marron glaces

Chocolate sauce 
'cigarette' or tuiles biscuits

method:

1. break the chocolate into squares and melt over a bain marie (a bowl over a pan of gently simmering water).  Leave to one side to cool while you prepare the rest of the ingredients.  
2. using an electric hand whisk beat the chestnut puree for a few minutes until smooth, next add the butter and continue beating for a few minutes until well mixed.
3. add the chestnut liqueur, rum, chopped marron glaces, and the melted chocolate to the chestnut/butter mix.
4. pour into a 1lb loaf tin (23cm x 10cm) lined with cling film making sure it is evenly distributed into the corners of the tin. Tap the tin on the work surface a few times to ensure any air bubbles are removed. 
5. leave to set in the fridge for at least 5 hours - but ideally overnight.
6. remove from the fridge just before serving and cut into thin slices.
7. serve with your garnish of choice and bon appetit!  

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