INGREDIENTS

INSTRUCTIONS

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 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.
Source: Recipes from Ghirardelli Chocolate Company of
San Francisco
From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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