Nipples of Venus

12 ounces dark chocolate, chopped (I used Trader Joe’s)

1 6.5-ounce package Melissa’s Peeled & Steamed Chestnuts

5 tablespoons butter, softened

1/2 cup white sugar

1 T. brandy

1 teaspoon vanilla extract

 6 ounces dark chocolate, chopped (I used Trader Joe’s), for melting & dipping

 Place the dark chocolate into the top part of a double boiler over simmering water, and allow to melt. Turn off the heat and let the chocolate cool. Meanwhile, put the chestnuts into the work bowl of a food processor, and process until the chestnuts are finely ground, about 1 minute.

 In the work bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Stir in the chestnuts, brandy, and vanilla extract; beat until smooth. Stir in the chocolate.

Here you can do one of two things, either and pinch off about 1 tablespoon of filling per truffle, and roll it into balls about 1 inch in diameter, OR fill a pastry bag fitted with a round open tip and just pipe them (I chose the latter). Once the truffles are formed, allow to stand for about ten minutes or so, and then melt your chocolate and start dipping. Decorate the tops as you see fit.