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Bittersweet Chocolate Coated Truffles

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      Title: BITTERSWEET CHOCOLATE COATED TRUFFLES
 Categories: Ghirardelli, Candies, Christmas
      Yield: 12 Servings
 
           Basic Truffle Recipe:
      4 oz Ghirardelli Bittersweet
           -Chocolate
      2 tb Butter, cut up
      2 tb Heavy whipping cream
  1 1/2 tb Liqueur (to 2 Tbsp)
           Chocolate Coating for
           -Truffles:
      4 oz Ghirardelli Bittersweet
           -Chocolate
      2 ts Peanut, almond, or walnut
           -oil
 
  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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