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| RECIPE FOR BITTERSWEET CHOCOLATE COATED TRUFFLES |
Title: Bittersweet Chocolate Coated Truffles
Category: Chocolate Candies Christmas
Serves: 12
Ingredients:
| | Basic Truffle Recipe: | | 4.00 | oz | Ghirardelli Bittersweet | | | -Chocolate | | 2.00 | tb | Butter, cut up | | 2.00 | tb | Heavy whipping cream | | 1.50 | tb | Liqueur (to 2 Tbsp) | | | Chocolate Coating for | | | -Truffles: | | 4.00 | oz | Ghirardelli Bittersweet | | | -Chocolate | | 2.00 | ts | Peanut, almond, or walnut | | | -oil |
Instructions:
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.
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