Ingrédients
- 100g Merchant Gourmet Chestnut Puree
- 150g plant-based dark chocolate
- 150ml plant-based double cream
- 40g light brown sugar
- 25g cocoa powder to dust
Méthode
- Line a loaf tin with baking paper and set aside.
- Beat together the sugar and chestnut puree with a wooden spoon until smooth, or blitz in a food processor for a few seconds.
- In a medium saucepan, gently heat the cream until hot through but not boiling. Once hot, add the chocolate and stir continuously until fully melted. Add the purée and sugar mixture and stir again until completely smooth.
- Pour into the loaf tin, then place in the fridge for an hour, or until set.
- Once set, remove from the fridge and sieve a little cocoa powder onto a clean work surface. Using a teaspoon, scoop out some of the truffle mixture and roll into a ball, then roll in the cocoa powder until coated. Repeat the process until no mixture remains.
- Store in the fridge.
Good to know!
These truffles can be stored in the fridge for up to a week. Ready to eat whenever you're in need of a pick-me-up.
