Recipe: Chocolate Truffles (with chestnuts) and Ghirardelli Bittersweet Chocolate Coated Truffles

Chocolate Truffles

8 oz Chestnuts, peeled
3 oz Sugar
4 Tblspoons water
2 tb Cocoa powder
2 tb Rum, brandy or other spirit
Icing sugar as needed

Simmer chestnuts in water until cooked - about 5-10 minutes. Meanwhile boil the sugar and water until a drop sets instantly on contact with cold water - if you do this too early you end up with a mass of sugar and water which you can't get out of the saucepan, so have everything else ready first. Put chestnuts, cocoa powder and the sugar syrup into the food processor and blend. Add spirit as liked (I said 2 Tb, but you could use less or more), or perhaps a little coffee essence... If it is a bit runny, add some icing sugar. Then make into truffle-sized balls and roll in cocoa powder or chocolate vermicelli - sprinkles, in American usage, I think), and store in the fridge.

Bittersweet Chocolate Coated Truffles
Yield: 12 Servings
Source: Recipes from Ghirardelli Chocolate Company of San Francisco

1 basic truffle recipe:
4 oz Ghirardelli bittersweet chocolate
2 tb butter, cut up
2 tb heavy whipping cream
1 1/2 tb 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 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.