Recipe - Chestnut Creams

60 g Unsalted butter
60 g Cooking chocolate
60 g Copha (vegetable shortening)
125 g Sweetened chestnut spread or
puree
2 teaspoon Rum
125 g Milk chocolate

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)

Date: 24 Dec 1994 00:22:16 0500
Source: The Chocolate Lovers Cookbook, Bay Books

Bring butter to room temperature. Melt chopped chocolate and chopped copha
over hot water, remove and allow to cool without setting. Cream butter and
beat in chestnut spread and rum. Stir in cooled chocolate mixture. Melt
additional chocolate over hot water (I'd use dark chocolate instead of
milk....it turns out much better). Place 36 coloured foil cases on tray and
pour One half teaspoon melted chocolate into each case, just enough to cover
base. Reserve remaining melted chocolate.

Place chestnut mixture into a piping bag fitted with a fluted tube and pipe
swirls of mixture into foil cases. Trickle reserved melted chocolate over
chestnut mixture in cases. Keep refrigerated until serving.

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