*  Exported from  MasterCook II  *

                  BITTERSWEET CHOCOLATE COATED TRUFFLES

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Candies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Basic Truffle Recipe:
   4      oz            Ghirardelli Bittersweet -- Chocolate
   2      tbsp          Butter -- cut up
   2      tbsp          Heavy whipping cream
   1 1/2  tbsp          Liqueur (to 2 Tbsp)
                        Chocolate Coating for -- Truffles:
   4      oz            Ghirardelli Bittersweet -- Chocolate
   2      tsp           Peanut, almond -- or walnut


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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