---------- Recipe via Meal-Master (tm) v8.05
 
      Title: BITTERSWEET CHOCOLATE COATED TRUFFLES *
 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.
 
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