Bittersweet Chocolate Coated Truffles Recipe




Bittersweet Chocolate Coated Truffles Ingredients

1 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)
1 chocolate coating for truffles:
4 oz ghirardelli bittersweet chocolate
2 tsp peanut, almond, or walnut oil

A Recipe for
Bittersweet Chocolate Coated Truffles

 

Forget love... I'd rather fall in chocolate!

Author Unknown



Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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This is a recipe for Bittersweet Chocolate Coated Truffles from the recipe cookbook of Recipes-to-go (Dessert)


Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.

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Bittersweet Chocolate Coated Truffles

Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.







Bittersweet Chocolate Coated Truffles Directions

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

Serves: 12

 

 

 

 

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