Bittersweet Chocolate Coated Truffles Recipe

• 4 ounce 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 ounce Ghirardelli Bittersweet Chocolate
• 2 tsp Peanut, almond, or possibly walnut oil

1. DIRECTIONS: For Truffles: In double boiler, heat broken chocolate, stirring constantly.
2. (Or possibly microwave 2 1/2 to 3 min on medium.)
3. Remove chocolate from heat; blend in butter.
4. Stir in cream, then liqueur.
5. Combine with minced nuts or possibly candied fruit if you like.
6. Refrigerate10-15 min, stirring frequently till thick sufficient to hold a shape.
7. Drop by heaping tsp.
8. or possibly #70 scoop onto foil lined baking pan.
9. Shape round, if desires.
10. Cover and freeze 20-30 min to set truffles hard for dipping with chocolate.
11. For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe.
12. For Coating: Heat chocolate as directed in basic truffle recipe.
13. Remove from heat and stir in oil.
14. Cold chocolate to 85-90-F for dipping.
15. Dip cool, hard truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate.
16. Place each onto foil lined baking pan.
17. Decorate top with nuts, candied fruit, etc.
18. Refrigerateat least 2 hrs to set chocolate.
19. Roll in Ghirardelli Grnd Chocolate, if you like.
20. Place into tight container and store in cold, dry place to age for several days.
21. Coats 12 truffles.

ghirardelli bittersweet chocolate, butter, heavy whipping cream, liqueur, ghirardelli bittersweet chocolate, peanut

Taken from cookeatshare.com/recipes/bittersweet-chocolate-coated-truffles-85047 (may not work)