---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Chocolate
       Yield: 12 Servings
 ------------------------------PATTI - VDRJ67A------------------------------
 -------------------------------BASIC TRUFFLES-------------------------------
       4 oz Ghirard Bittersweet Chocolat
       2 tb Butter; cut up
       2 tb Heavy whipping cream
   1 1/2 tb Liqueur (to 2 Tbsp)
 ----------------------------COATING FOR TRUFFLES----------------------------
       4 oz Ghirard Bittersweet Chocolat
       2 ts Peanut oil -OR- almond oil
            - OR- walnut oil
   For Truffles: In double boiler, melt broken chocolate, stirring constantly.
   (Or microwave2 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 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 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 nutscandied 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.