Prep Time: 30 minutes
Total Time: 40 minutes
Ingredients:
6 ounces bittersweet or semi-sweet chocolate
one 16-ounce can whole chestnuts, or 1-1/4 pound fresh
6 Tablespoons butter
1/2 cup sugar
2-1/2 Tablespoons brandy or other liqueur
one teaspoon vanilla
.
For the coating:
14 ounces semi-sweet chocolate
one to 1-1/2 cups pure cocoa powder
Preparation:
To prepare centers, melt chocolate in a double boiler & permit to cold.
If using fresh chestnuts, cut a cross on the flat side of each shell, put in a huge pan, cover with cold water, & boil for five minutes. Remove the shells & inner skins. Rice the chestnuts.
Cream the butter & sugar together until fluffy, about three minutes. Add chestnuts & flavorings to the butter/sugar mixture & blend well, then stir in the cooled chocolate. Mix well.
Roll in to balls 1-1/2 inches in diameter; if mixture becomes soft to shape, chill for several minutes.
To coat, melt the chocolate on a plate over boiling water; let cold. Carefully roll the truffles in melted chocolate, then place on a plate of cocoa powder & permit to dry for several minutes. Dust each truffle with cocoa & place in paper sweet cup. Store in refrigerator.
Yield: five dozen truffles
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