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