This chestnut chocolate ganache is perfect for piping, using as a cake frosting, or saving in the fridge for a day you need to add something extra special to a dessert.

Head straight on to the Recipe For ♥ Chestnut Chocolate Ganache ♥

Chestnuts and memories

I have distinct memories of standing on the burrs from a chestnut tree for most of my childhood. My grandfather had a huge chestnut tree that marked the entrance to the swimming pool area. As young children we would run down the garden to the pool, and invariably I would stand on one of the spiny capsules that had fallen off the tree. However, I don’t recall ever having had a chestnut to eat until I was in New York in the 1980s. It was Christmas time and a friend and I bought a bag of roasted chestnuts to share. I was not that impressed and thought nothing more about this fruit until I came across marron de Lyon in France. I bought a few tins of paste back with me, and I have used these in various desserts. In Italy I have tried marrone gelato.

Why chestnut chocolate ganache?

I have made a chocolate chestnut mousse for the blog, and I loved the flavour combination. I then saw a recipe for chestnut chocolate truffles on Ben’s blog and liked the idea of them. As there was no possibility of getting fresh chestnuts, or the pre-cooked ones he uses, I knew I could make good use of the last tin of the spread. Once Hannah shared her s’more with Dave I decided not to go ahead and fiddle with making truffles. A fancy biscuit version of a s’more using my marshmallow fluff seemed like a great idea. I had quite a lot of the ganache leftover which turned out to be a good thing. A month after making it I needed to take a dessert to a friend. My tart shell recipe was not perfect so I made a quick chocolate mousse using a box (gasp!) and added the ganache.

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