Chestnut Chocolate Truffles

Melt chocolate in a saucepan over a low heat.

Place chestnuts in a mini chopper, or a food processor  and process until smooth. Stirring and scraping sides. This is optional, but produces a creamy texture for the truffles, with no chunks.

Cream butter and sugar until light and fluffy. Add vanilla and mix thoroughly.

Add chestnuts and combine. Lastly, add the chocolate and combine thoroughly.

If dough seems very sticky, refrigerate for an hour, or so. Roll between palms into balls. Then roll each ball into coconut, or cocoa powder, sprinkles or nuts.

Can be stored in refrigerator for a few days or in the freezer for longer storage.