Bittersweet Chocolate-Coated Truffles
8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
2 tablespoon butter, chopped
2 tablespoon heavy whipping cream
1 1/2 tablespoons liqueur
2 teaspoon peanut oil (or almond or walnut oil)
Truffles: In double boiler, melt 4 ounces 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 to 15 minutes, stirring frequently, until thick enough to hold a shape. Drop by heaping teaspoon or onto foil-lined baking pan. Shape round, if desired. Cover and freeze 20 to 30 minutes to set truffles until firm for dipping with chocolate. For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, amaretto, Kahlua, or cream de menthe.
Chocolate Coating: Melt 4 ounces of chocolate as directed in basic truffle recipe. Remove from heat, and stir in oil. Cool chocolate to 85 to 90º F. for dipping. Dip cold, firm truffle into melted chocolate, holding with a fork and covering 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 and Cocoa if desired. Place into tight container and store in cool, dry place to age for several days. Coats 12 truffles.