*  Exported from  MasterCook Mac  *
 Recipe By     : elib <elib@io.org>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Candies
   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
  Truffles will keep in the fridge for a week and in the freezer for six
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