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Foodgeek: |
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Rating: |
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Servings: |
12 |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 oz. Ghirardelli Bittersweet Chocolate
2 tbsp. butter, cut up
2 tbsp. heavy whipping cream
1-1/2 to 2 tbsp. liqueur
Coating:
4 oz. Ghirardelli Bittersweet Chocolate
2 tsp. peanuts, almonds, or walnuts, finely chopped
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Directions:
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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 onto foil lined baking pan. Shape round, if desires. Cover and freeze 20-30 minutes to set truffles firm for dipping with chocolate.
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 spooningwith 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.
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Recipes from Ghirardelli Chocolate Company of San Francisco.
For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe.
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