Bittersweet Chocolate Coated Truffles

Bittersweet Chocolate Coated Truffles
Basic Truffle Recipe:
4 oz Ghirardelli Bittersweet -- Chocolate
2 tbsp Butter -- cut up
2 tbsp Heavy whipping cream
1 1/2 tbsp Liqueur (to 2 Tbsp)
Chocolate Coating for -- Truffles:
4 oz Ghirardelli Bittersweet -- Chocolate
2 tsp Peanut, almond -- or walnut
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.
Enjoy.
== Contributed by: ==
* World Recipes Y-Group
Category:World Recipes