Ghiradelli Original Chocolate Bittersweet Chocolate Coated Truffles
Servings: 12
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
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