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ghirardelli bittersweet chocolate butter heavy whipping cream liqueur ghirardelli bittersweet chocolate peanut
Viewed: 7 - Published at: 2 years agoIngredients
- 4 ounce 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 ounce Ghirardelli Bittersweet Chocolate
- 2 tsp Peanut, almond, or possibly walnut oil
Method
- DIRECTIONS: For Truffles: In double boiler, heat broken chocolate, stirring constantly.
- (Or possibly microwave 2 1/2 to 3 min on medium.)
- Remove chocolate from heat; blend in butter.
- Stir in cream, then liqueur.
- Combine with minced nuts or possibly candied fruit if you like.
- Refrigerate10-15 min, stirring frequently till thick sufficient to hold a shape.
- Drop by heaping tsp.
- or possibly #70 scoop onto foil lined baking pan.
- Shape round, if desires.
- Cover and freeze 20-30 min to set truffles hard 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: Heat chocolate as directed in basic truffle recipe.
- Remove from heat and stir in oil.
- Cold chocolate to 85-90-F for dipping.
- Dip cool, hard 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.
- Refrigerateat least 2 hrs to set chocolate.
- Roll in Ghirardelli Grnd Chocolate, if you like.
- Place into tight container and store in cold, dry place to age for several days.
- Coats 12 truffles.
