Chestnut truffles

Source: The Great Italian Cookbook (1987).  Compiled by the Italian Academy of Cookery.  New York: International Culinary Society.  ISBN: 0-517-63553-4

• 1 cup marrons glace, chopped

• 1 tbsp butter, softened

• 3 tbsp rum

• 1 cup cashew nuts

• grated chocolate

• chopped filberts -or- almonds

Sieve the marrons glaces into a bowl and add the butter, rum and cashew nuts.  Shape this mixture into little balls, roll some of them in grated chocolate and some in the chopped nuts.