DIRECTIONS

1. Remove the chestnut skin with a knife and boil it in a pot full of water (when they float to the surface they are ready).
2. Drain them and peel their interior skin, as well as, the fuzz.
3. Pass the chestnuts through a sift or a puree machine and put them in a small bowl.
4. Add Horio Soft with Cow Butter, sugar, liqueur, vanilla and finely grated chocolate.
5. Mix the ingredients together in order to homogenize them into a smooth dough.
6. By hand, take small quantities of the dough and mold it into small balls, the size of a walnut. Roll them in the sliced almonds, making sure that they are evenly spread around the dough.
7. Put the truffles in the baking cups and place them on a platter.
8. Put the platter in the fridge for about 12 hours.

You may replace the almonds with chocolate truffles.