Food recipes
Bittersweet Chocolate Coated Truffles Recipe
Bittersweet Chocolate Coated Truffles Recipe Ingredients: pascha, organic bitter-sweet dark chocolate chips, butter, without salt cream, fluid, heavy whipping spartan, real semi-sweet chocolate baking chips, pascha, o...
Bittersweet Chocolate Coated Truffles Recipe
Ingredients:
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
pascha, organic bitter-sweet dark chocolate chips,
oil, corn, peanut, and olive
Directions:
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.
Ingredients:
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
pascha, organic bitter-sweet dark chocolate chips,
oil, corn, peanut, and olive
Directions:
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.