Chestnut Truffles

Chestnuts and white truffles combine with Eagle Brand sweetened condensed milk in this silky creamy Holiday treat.... Decadent, Festive with a surprising filling!!

• Ready In: 20 mins
• Yields: 48 truffles

Ingredients

• 18 (1 ounce)  white chocolate baking squares
• 1⁄2 cup unsalted butter, cut into 8 pieces
• 1  cup  sweetened chestnut puree, with vanilla
• 1 (300 ml) can sweetened condensed milk
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon  imitation  rum extract

• CHOCOLATE COATING

• 8 (1 ounce)  semi-sweet chocolate baking squares or 8 (1 ounce)  white chocolate, chopped
• 1  tablespoon vegetable shortening

Directions

1. In heavy saucepan over low heat (or in double boiler), melt chocolate and butter. Stir in remaining ingredients.
2. Transfer to parchment paper lined 8 or 9 inch square or round pan. Cool. Chill until firm enough to handle, about 2-3 hours.
3. Using a melon baller, scoop mixture and roll into balls. Place on parchment paper lined cookie sheet and refrigerate.
4. CHOCOLATE COATING: melt chocolate with shortening on stove-top or microwave just until melted.
5. Stove-top method: Place chocolate and shortening in the top of a double boiler over hot, not simmering, water, stirring just until melted.
6. Microwave method: Place chocolate and shortening in microwave-proof bowl. Microwave on medium one minute; remove from microwave and stir. If chocolate is still not melted, repeat every 30 seconds until melted. NOTE: Time will vary accordingto microwave oven and how finely chopped the chocolate is.
7. Use a fondue fork (or skewer or other small fork), dip truffles in melted chocolate. Let excess chocolate drain from truffles before removing from fork or skewer and placing on cookie sheet to harden.