Bittersweet Chocolate Coated Truffles Recipe

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   DIRECTIONS: For Truffles: In double boiler, heat broken chocolate, stirring constantly.

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   (Or possibly microwave 2 1/2 to 3 min on medium.)

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   Remove chocolate from heat; blend in butter.

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   Stir in cream, then liqueur.

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   Combine with minced nuts or possibly candied fruit if you like.

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   Refrigerate10-15 min, stirring frequently till thick sufficient to hold a shape.

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   Drop by heaping tsp.

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   or possibly #70 scoop onto foil lined baking pan.

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   Shape round, if desires.

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    Cover and freeze 20-30 min to set truffles hard for dipping with chocolate.

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    For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe.

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    For Coating: Heat chocolate as directed in basic truffle recipe.

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    Remove from heat and stir in oil.

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    Cold chocolate to 85-90-F for dipping.

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    Dip cool, hard truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate.

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    Place each onto foil lined baking pan.

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    Decorate top with nuts, candied fruit, etc.

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    Refrigerateat least 2 hrs to set chocolate.

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    Roll in Ghirardelli Grnd Chocolate, if you like.

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    Place into tight container and store in cold, dry place to age for several days.

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    Coats 12 truffles.

* Per serving · 4 servings · Values may vary.

No additional tips available.