Bittersweet Chocolate Coated Truffles

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 oil

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 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 (coats 12 truffles):
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.

Makes 12 truffles
Source: Ghirardelli Chocolate Company of San Francisco