*  Exported from  MasterCook  *
 Recipe By     : elib <elib@io.org>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chocolate                        Pies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           dry non-fat milk
      1/2  cup           brandy
   15      oz            unsweetened chestnut puree
                         (1 can. I found this at the local
                         supermarket --  but you may have to
                         try a specialty store - maybe an
                         italian on)
      3/4  cup           granulated sugar
    1      tbsp.         vanilla
    6      oz            bittersweet chocolate
   1. Dissolve the milk in the brandy and set aside.  2. In a heavy saucepan,
 combine the chestnut puree, sugar, and vanilla  over a medium-high flame wixking
 constantly. Cook until thickened  (aproximately 6 - 10 minutes)  3. Reduce heat
 slightly. Wisk in the brandy/milk mixture and cook until  thick enough to form
 peaks (aproximately 5 minutes)  4. Transfer to a mixing bowl and allow to cool
 for 20 minutes.  5. Line a baking sheet with waxed paper. Form the mixture into
 small,  truffle sized balls and lay out on the sheet. (If you find it difficult
 to  make the balls, allow the mixture to cool a little longer). Put sheet into 
 fridge and chill.  6. Melt 4oz’s of the chocolate in a double boiler over hot,
 but not  boiling water. Heat until it reaches 120'F on a candy thermometer. (For
  those without a thermometer, this is just after the chocolate melts).  7.
 Remove from heat and add the remaining chocolate. Stir until shiny.  8. Put the
 chocolate in a shallow bowl and roll the truffles in the  chocolate. (This is a
 bit difficult, so be prepared to melt more chocolate  if your first attempt is
 not successful - you will soon get the hang of  it!)
   Truffles will keep in the fridge for a week and in the freezer for six  months.
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