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Print this Recipe    Truffles 37

Bittersweet Chocolate Coated Truffles
Makes: 12

4 oz. Ghirardelli bittersweet chocolate
2 T. butter, cut up
2 T. heavy whipping cream
1 1/2- 2 T. liqueur

4 oz. Ghirardelli bittersweet chocolate
2 t. peanuts, almonds or walnuts

In double boiler, melt broken chocolate, stirring constantly. (Or
microwave 2 1/2-3 min. on med.) Remove chocolate from heat; blend
in butter. Stir in cream, then liqueur. Combine with chopped nuts
or candied fruit if desired. Chill 10-15 min., stirring frequently
until thick enough to hold a shape. Drop by heaping teaspoons or
#70 scoop onto foil lined baking pan. Shape round, if desired.
Cover and freeze 20-30 min. to set truffles firm for dipping. For
a variety of truffles, repeat the recipes using liqueurs such as
Grand Marnier, Amaretto, Kahlua, Creme de Menthe.

Melt chocolate as directed in basic truffle recipe. Remove from
heat and stir in oil. Cool chocolate to 85-90F 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 hr. 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.

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