Bittersweet Chocolate Coated Truffles

• 4 oz. Ghirardelli Bittersweet Chocolate
• 2 tbsp. butter, cut up
• 2 tbsp. heavy whipping cream
• 1-1/2 to 2 tbsp. liqueur
• 4 oz. Ghirardelli Bittersweet Chocolate
• 2 tsp. peanuts, almonds,
• walnuts, finely chopped

1. For Truffles: In double boiler, melt broken chocolate, stirring constantly.
2. (Or microwave 2-1/2 to 3 minutes on medium.)
3. Remove chocolate from heat; blend in butter.
4. Stir in cream, then liqueur.
5. Combine with chopped nuts or candied fruit if desired.
6. Chill 10-15 minutes, stirring frequently until thick enough to hold a shape.
7. Drop by heaping teaspoon onto foil lined baking pan.
8. Shape round, if desires.
9. Cover and freeze 20-30 minutes to set truffles firm for dipping with chocolate.
10. For Coating: Melt chocolate as directed in basic truffle recipe.
11. Remove from heat and stir in oil.
12. Cool chocolate to 85-90F for dipping.
13. Dip cold, firm truffle into melted chocolate, holding with a fork and spooningwith several coats of chocolate.
14. Place each onto foil lined baking pan.
15. Decorate top with nuts, candied fruit, etc.
16. Chill at least 2 hours to set chocolate.
17. Roll in Ghirardelli Ground Chocolate, if desired.
18. Place into tight container and store in cool, dry place to age for several days.
19. Coats 12 truffles.

ghirardelli bittersweet chocolate, butter, heavy whipping cream, liqueur, ghirardelli bittersweet chocolate, peanuts, walnuts

Taken from www.foodgeeks.com/recipes/1416 (may not work)