Chocolate and Chestnut Truffles

• 8 oz dark chocolate
• 1/2 cup butter, diced
• 1 (11.4 oz) jar chestnut cream
• 1/2 cup cocoa powder

1. Cut the chocolate into pieces. Place chocolate and butter in the bowl fitted with the kneading/crushing blade. Launch at speed 3 at 110°F for 10 minutes.

2. Add the chestnut cream and mix at speed 10 for 30 seconds.

3. Pour the mixture into a 1 1/2-quart baking dish; cover and refrigerate for at least 2 hours.

4. Dip small spoonfuls of this mixture in the cocoa powder and roll into balls using your hands. Store in the refrigerator.