Chocolate Chestnut Truffles
6 ounces bittersweet or semisweet chocolate
1 can (16 oz) whole chestnuts (or marrons) or 1 1/4 pound fresh
(fresh preferred)
6 tablespoons butter, softened
1/2 cup sugar
2 1/2 tablespoons brandy
1 teaspoon vanilla extract
Coating:
14 ounces semisweet chocolate
1 to 1 1/2 cups unsweetened cocoa
Melt chocolate in a double boiler and allow to cool. 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 5 minutes. Remove the shells and
inner skin. Rice chestnuts (I just chop them fine). Cream butter and
sugar until fluffy, about 3 minutes. Add chestnuts and flavorings and
blend well; stir into the chocolate. Roll into 1-inch balls. If
mixture becomes too soft to shape, chill.
To coat, melt chocolate on a plate over boiling water; cool. Carefully
roll truffles in melted chocolate. Let dry briefly, then roll in cocoa.
Place in paper candy cups and refrigerate. Makes 3 dozen.