Chestnut Chocolate Ganache

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.

Chestnut Chocolate Ganache
Chestnut Chocolate Ganache
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.

Take a look at this inspiring recipe for ♥ Chestnut Chocolate Ganache ♥ from Lavender and Lime #LavenderAndLime Share on X

Chestnut Chocolate Ganache


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Chestnut Chocolate Ganache

Crème de marrons is one of the key ingredients for this recipe
Recipe Category: Dessert, Sweets
Makes enough for: 1 batch ganache
All Rights Reserved: Adapted from Havoc in the Kitchen


  • 40 mls cream
  • 100 g chestnut spread
  • 60 g 80% dark chocolate drops
  • 10 g salted butter, cubed


  • Place the cream into a glass bowl and microwave on high for 30 seconds
  • Add the chestnut spread, chocolate and butter and stir with a small spatula until combined
  • Use as is for a cake frosting, or place into a piping bag and use to pipe decorations
  • Store in an airtight container in the fridge, and bring to room temperature before using
See the links below for blog posts I published on May 21:

Lavender and Lime Signature

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4 thoughts on “Chestnut Chocolate Ganache

  1. Chestnuts don’t have much flavour I feel. I guess that’s why the spread/paste is full of sugar 🙂 They remind me of other nuts that are just mealy more than flavoursome, but that’s not a bad thing. Great for baking etc. Of course add chocolate and you have a winner!

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