-------------------------------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.
