Found another with chestnuts.

These heavenly truffles are a
little time-consuming but repay the effort.
With fresh chestnuts, the truffles are
richer-tasting than with canned. For
variety, add finely chopped toasted almonds
or freshly grated nutmeg to the truffle
mixture.

Italian Chocolate Chestnut Truffles

Ingredients:

6 oz. bittersweet or semi-sweet chocolate
16 oz. can whole chestnuts, or 1 1/4
pound fresh
6 Tablespoons butter
1/2 cup granulated white sugar
2 1/2 Tablespoons brandy or other liqueur
1 teaspoon vanilla extract

For the chocolate coating ingredients:

14 oz. semi-sweet chocolate
1 to 1 1/2 cups pure cocoa powder

To prepare centers, melt chocolate in a
double boiler and allow to cool. If using
fresh chestnuts, cut a cross on the flat
side of each shell, put in a large pan,
cover with cold water, and boil for 5
minutes. Remove the shells and inner skins.
Rice the chestnuts. Cream the butter and
sugar together until fluffy, about 3
minutes. Add chestnuts and flavorings to the
butter/sugar mixture and blend well, then
stir in the cooled chocolate. Mix well. Roll
into balls 1-1/2 inches in diameter; if
mixture becomes too soft to shape, chill for
several minutes.

To coat, melt the chocolate on a plate over
boiling water; let cool. Carefully roll the
truffles in melted chocolate, then place on
a plate of cocoa powder and allow to dry for
several minutes. Dust each truffle with
cocoa and place in paper candy cup. Store in
refrigerator.

Yield: 5 dozen truffles