Bittersweet Chocolate-Coated Truffles

Servings: 12 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 creme 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 90ยบ 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.

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