Bittersweet Chocolate Coated Truffles
Author/Submitted by: Servings: 12 Categories:
Candies
/
Chocolate
/
Christmas
/
Desserts
/
Ghirardelli
Ingredients:
Basic Truffle Recipe: 4
ounces
Ghirardelli Bittersweet,
Chocolate
2
tablespoons
Butter,
cut up
2
tablespoons
Heavy whipping cream 1 1/2
tablespoons
Liqueur (to 2 Tbsp)
Chocolate Coating for,
Truffles:
4
ounces
Ghirardelli Bittersweet,
Chocolate
2
teaspoons
Peanut, almond,
or walnut
Directions:
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.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
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