Bittersweet Chocolate Coated Truffles

Title:
Bittersweet Chocolate Coated Truffles

Yield:
12 Servings

Categories:
Ghirardelli,
Candies,
Christmas




Ingredients:





          Basic Truffle Recipe:


     4 oz Ghirardelli Bittersweet


          -Chocolate


     2 tb Butter, cut up


     2 tb Heavy whipping cream


 1 1/2 tb Liqueur (to 2 Tbsp)


          Chocolate Coating for


          -Truffles:


     4 oz Ghirardelli Bittersweet


          -Chocolate


     2 ts Peanut, almond, or walnut


          -oil






 DIRECTIONS: For Truffles: In double boiler, melt


 broken chocolate, stirring constantly. (Or microwave 2


 1/2 to 3 minutes on medium.) Remove chocolate from


 heat; blend in butter. Stir in cream, then liqueur.


 Combine with chopped nuts or candied fruit if desired.


 Chill 10-15 minutes, stirring frequently until thick


 enough to hold a shape. Drop by heaping teaspoon or


 #70 scoop onto foil lined baking pan. Shape round, if


 desires. Cover and freeze 20-30 minutes to set


 truffles firm for dipping with chocolate. For a


 variety of truffles, repeat the recipes using liqueurs


 such as Grand Marnier, Amaretto, Kahlua, Creme de


 Menthe.


 


 For Coating: Melt chocolate as directed in basic


 truffle recipe. Remove from heat and stir in oil. Cool


 chocolate to 85-90-F for dipping. Dip cold, firm


 truffle into melted chocolate, holding with a fork and


 spooning with several coats of chocolate. Place each


 onto foil lined baking pan. Decorate top with nuts,


 candied fruit, etc. Chill at least 2 hours to set


 chocolate. Roll in Ghirardelli Ground Chocolate, if


 desired. Place into tight container and store in cool,


 dry place to age for several days. Coats 12 truffles.


 


 Source: Recipes from Ghirardelli Chocolate Company of


 San Francisco


 


 From: Sallie Austin


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini