Ingredients Jump to Instructions ↓

  1. Basic Truffle Recipe : 4 oz Ghirardelli Bittersweet

  2. -Chocolate 2 tb Butter, cut up

  3. 2 tb Heavy whipping cream

  4. 1 1/2 tb Liqueur (to 2 Tbsp)

  5. Chocolate Coating for -Truffles: 4 oz Ghirardelli Bittersweet

  6. -Chocolate 2 ts Peanut, almond, or walnut

  7. -oil 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

  8. 70 scoop onto foil lined baking pan. Shape round, if desires. Cover and freeze

  9. 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

  10. 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

  11. 12 truffles. Source: Recipe s from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin


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