Chocolate Chestnut Truffle Pudding

  • 200g vegan dark chocolate
  • 440g tin chestnut puree
  • 3 tbsp rum or brandy
  • A little dairy-free margarine
  • Candied chestnuts (optional)
  • Glacé cherries (optional)
  • Dairy-free cream or ice cream


  1. Melt the chocolate in a heat-proof bowl over a pan of boiling water or in a microwave.
  2. When melted remove from heat, then add chestnut puree and stir in the rum.
  3. Grease a pudding basin with a little dairy-free margarine and fill with the mixture. Smooth the top, cool, then chill in fridge until needed.
  4. Turn out onto a plate, coat with grated chocolate, candied chestnuts or glacé cherries. Serve with dairy-free cream or ice cream.

Recipe by Mary Scott Morgan.