Title: Chestnut creams
 Categories: Candy
      Yield: 36 Servings
 
     60 g  Unsalted butter
     60 g  Cooking chocolate
     60 g  Copha (vegetable shortening)
    125 g  Sweetened chestnut spread or
           -puree
      2 ts 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 1/2 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.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /MISC
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe