Chocolate & Chestnut Truffle Log Recipe
Photo by Emma Goodwin
Serves 18-20

Chocolate & Chestnut Truffle Log


This is a luxurious, rich, chocolatey delight with roasted nuts, dried fruits and a complex combination of flavours. It’s not something I’d indulge in everyday, but at this time of year it’s a pleasure to make and share with friends and family. If you’re not feeding a crowd, then a couple of slices wrapped up in lovely packaging would make a gorgeous gift, too.

You don’t need to specifically use the fruit and nuts I’ve listed. You could try pistachio and apricots for a Middle Eastern take, for example, or figs and hazelnuts are also a great match. Enjoy!


You will need a standard loaf tin, or terrine tin.

  • 80g nuts (pistachio, hazelnut, macadamia or pecan)
  • 300g raw chocolate, broken into pieces.
  • 2 tbsp honey or maple syrup
  • A pinch of salt
  • 240g whole, pre-cooked chestnuts, unsweetened
  • 1 tsp vanilla extract
  • 140g dried fruit chopped (prunes, figs or apricots)
  • Zest of half an orange

Preheat oven to 200oC / 180 oC fan. Put the nuts on a tray and roast for about 6-8 minutes until golden and aromatic, then remove and leave to cool before roughly chopping.

Place a heatproof bowl over a saucepan of barely simmering water and add the chocolate. Allow it to slowly melt.

Meanwhile, put the chestnuts and vanilla essence into a food processor and pulse until it resembles fine breadcrumbs. Combine in a bowl with the honey or maple syrup, dried fruit, orange zest and toasted nuts. Stir in the melted chocolate.

Lay a large double layer of cling film over a regular sized loaf tin (or terrine dish) with overhang on both sides and ends. Spoon the mixture evenly into the tin and smooth the surface down with the back of a spoon. Fold the extra cling film over the top to cover and leave to set in the fridge for at least 4 hours, ideally overnight. Remove from the fridge 30 minutes before serving (to soften) and cut into thin slices.

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