Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
- 6 ounces bittersweet or semi-sweet chocolate
- 1 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
- 1 teaspoon vanilla
- For the coating:
- 14 ounces semi-sweet chocolate
- 1 to 1-1/2 cups pure cocoa powder
If using fresh chestnuts, cut a cross on the flat side of each shell, put in a large pan, cover with cold water, and boil for 5 minutes. Remove the shells and inner skins. Rice the chestnuts.
Cream the butter and sugar together until fluffy, about 3 minutes. Add chestnuts and flavorings to the butter/sugar mixture and blend well, then stir in the cooled chocolate. Mix well.
Roll into balls 1-1/2 inches in diameter; if mixture becomes too soft to shape, chill for several minutes.
To coat, melt the chocolate on a plate over boiling water; let cool. Carefully roll the truffles in melted chocolate, then place on a plate of cocoa powder and allow to dry for several minutes. Dust each truffle with cocoa and place in paper candy cup. Store in refrigerator.
Yield: 5 dozen truffles
Recipe Source: Seasonal Gifts from the Kitchen by Emily Crumpacker (Wm. Morrow & Co, Inc)
Reprinted with permission.