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Serve these tasty truffles with coffee to give your guests a memorable post-feast treat!

Break the chocolate into small cubes and place in a bowl over a pan of simmering water. Heat gently, stirring, until the chocolate melts and is smooth and glossy, then remove from the heat and allow to cool.
Blitz the chestnuts in a food processor with the brandy and honey, add the cream and blitz again, then fold in the melted chocolate until thoroughly combined.
Chill the mixture for at least 3 hours, until firm. Then, with clean hands, take small pieces of the mixture and roll between your palms to form a ball. Set each onto a tray lined with baking parchment.
Sift together the cocoa and icing sugar in a bowl and roll each ball in it to coat. Pop them into truffle cases and keep refrigerated until serving. They will keep in the fridge for up to a week.