Truffles

 
                                  Truffles
 
 Recipe By     : elib 
 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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