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Add a photoRaciónes: 12
Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5g | |
| Recipe makes 12 servings | |
| Calories 29 | |
| Calories from Fat 27 | 93% |
| Total Fat 3.11g | 4% |
| Saturated Fat 1.84g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 16mg | 1% |
| Potassium 6mg | 0% |
| Total Carbs 0.15g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.21g | 0% |
