Truffles

* Exported from MasterCook *

Truffles

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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