Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------BASIC TRUFFLE RECIPE-------------------------
4 oz Ghirardelli bittersweet -cut up
-chocolate 2 tb Heavy whipping cream
2 tb Butter 1 1/2 tb Liqueur

---------------------CHOCOLATE COATING--------------------------
4 oz Ghirardelli bittersweet 2 ts Peanut, walnut or almond oil
-chocolate

FOR TRUFFLES:
In double boiler, melt broken chocolate, sitrring constantly ( or
microwave 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 teaspoonsful of #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 suchs as Grand Marnier, Amaretto,
Kahlua, Creme de Menthe, ect... FOR COATING:
Melt chocolate as directed in basic truffle recipe. Remove from
heat and stir in oil. Cool chocolate to 85 F-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 tops with nuts, candied fruits, ect... 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.

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