Bittersweet chocolate coated truffles

Yield: 12 servings

Measure Ingredient
4 ounces Ghirardelli bittersweet chocolate
2 tablespoons Butter
4 ounces Ghirardelli bittersweet chocolate cut up
2 tablespoons Heavy whipping cream
1½ tablespoon Liqueur
2 teaspoons Peanut, walnut or almond oil




In double boiler, melt broken chocolate, sitrring constantly ( or microwave 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 teaspoonsful of #70 scoop onto foil lined baking pan.

Shape round, if desired. Cover and freeze 20-30 minutes to set truffles firm for dipping with chocolate. For a variety of truffles, repeat the recipes using liqueurs suchs as Grand Marnier, Amaretto, Kahlua, Creme de Menthe, ect... FOR COATING: Melt chocolate as directed in basic truffle recipe. Remove from heat and stir in oil. Cool chocolate to 85 F-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 tops with nuts, candied fruits, ect... 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.

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