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Bittersweet Chocolate Coated Truffles

  • 4 ounces Ghirardelli bittersweet chocolate
  • 2 tablespoons butter, cut up
  • 2 tablespoons heavy whipping cream
  • 1-1/2 to 2 tablespoons liqueur
  • 4 ounces Ghirardelli bittersweet chocolate
  • 2 teaspoons peanuts, almonds, or walnuts
  1. In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2-1/2 to 3 minutes on medium)
  2. Remove chocolate from heat; blend in butter.
  3. Stir in cream, then liqueur.
  4. Combine with chopped nuts or candied fruit if desired.
  5. Chill 10 to 15 minutes, stirring frequently until thick enough to hold a shape.
  6. Drop by heaping teaspoons or #70 scoop onto foil lined baking pan. Shape round, if desired. Cover and freeze 20-30 minutes to set truffles firm for dipping.
  7. For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe. Melt chocolate as directed in basic truffle recipe.
  8. Remove from heat and stir in oil.
  9. Cool chocolate to 85-90 degrees F for dipping.
  10. Dip cold, firm truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate.
  11. Place each onto foil lined baking pan.
  12. Decorate top with nuts, candied fruit, etc.
  13. Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground Chocolate, if desired.
  14. Place into tight container and store in cool, dry place to age for several days.

For another variation on chocolate coated sweets, wathch how Craig Leva of Arway Confections applies chocolate to goodies such as nuts and raisins.



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