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Рецепт Bittersweet Chocolate Coated Truffles
by Global Cookbook

Bittersweet Chocolate Coated Truffles
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  Порций: 12

Ингредиенты

  • 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

Инструкции

  1. DIRECTIONS: For Truffles: In double boiler, heat broken chocolate, stirring constantly. (Or possibly microwave 2 1/2 to 3 min on medium.)
  2. 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.
  3. For Coating: Heat chocolate as directed in basic truffle recipe.
  4. 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.
  5. 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.