Remembering someone special - Dark chocolate chestnut truffles

A year ago today, I lost my closest friend Jean-Michel Howland aka Micka (to me), after a very unfortunate accident left him battling for life in the Intensive Care Unit for 4 nights. I remember thinking, if part of my soul could bring him back to life, I would gladly surrender it and I am certain everyone who knew him would do the same... He was a great man with a warm soul and a true heart.

My heart truly broke the morning Micka left forever.

As a tribute to him, I made some dark chocolate chestnut truffles because like truffles, a true friend like him is rare, a real precious commodity and an acquired taste (he had a twisted sense of humour).

These truffles have a slightly different texture to classic dark chocoalte truffles. They seem less dense, more creamy - like a heavy mousse due to the high starch content of the chestnut puree.

dark chocolate chestnut truffles

200g dark chocolate min 70% cocoa

200ml pouring cream

150g chestnut puree

2 tbsp honey

2 tbsp brandy

250g your favourite dark chocolate

1/2 cup good quality cocoa powder

(makes 36 truffles)

melt 70% cocoa dark chocolate au bain marie

gently heat cream and add chestnut puree and honey stirring until a smooth consistency is achieved

add chestnut cream and brandy to melted chocolate and stir gently until well mixed and smooth

cover and place in fridge over night to set

melt your favourite dark chocolate in a water bath

using 2 teaspoons, portion ganache and place on a sheet of baking paper (alternatively, use a melon baller to shape the truffles)

coat the truffles with the melted dark chocolate then roll in cocoa powder

store in the fridge for up to 3 months.