INGREDIENTS

INSTRUCTIONS

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.
Recipe by: elib <elib@io.org>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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