Chocolate Chestnut Truffle Torte with Honeycomb



Ingredients open

300g (11oz) dark chocolate
300g (11oz) chestnut puree (I used Merchant Gourmet; be sure it’s unsweetened. If you can only buy sweetened chestnut puree, leave out the extra sugar)
100g (3.5oz) icing (powdered) sugar
300ml (1 1/4c.) coconut cream (you can buy this in tins in Tesco, or you can refrigerate full fat coconut milk until the cream separates from the milk, and use the thickest part)
1 tsp vanilla extract

Preparation method