*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Candies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Basic Truffle Recipe:
    4       oz           Ghirardelli Bittersweet
    2       tb           Butter, cut up
    2       tb           Heavy whipping cream
    1 1/2   tb           Liqueur (to 2 Tbsp)
                         Chocolate Coating for
    4       oz           Ghirardelli Bittersweet
    2       ts           Peanut, almond, or walnut
   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
   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
                    - - - - - - - - - - - - - - - - - -