---------- Recipe via Meal-Master (tm) v8.05

     Title: BITTERSWEET CHOCOLATE COATED TRUFFLES *
Categories: Candies, Chocolate
     Yield: 12 Servings

------------------------------PATTI - VDRJ67A------------------------------

-------------------------------BASIC TRUFFLES-------------------------------
     4 oz Ghirard Bittersweet Chocolat
     2 tb Butter; cut up
     2 tb Heavy whipping cream
 1 1/2 tb Liqueur (to 2 Tbsp)

----------------------------COATING FOR TRUFFLES----------------------------
     4 oz Ghirard Bittersweet Chocolat
     2 ts Peanut oil -OR- almond oil
          - OR- walnut oil

 For Truffles: In double boiler, melt broken chocolate, stirring constantly.
 (Or microwave2 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 desired. 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 nutscandied 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.

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