Why I Love This Recipe
Ingredients You'll Need
1/4 cup heavy whipping cream
8 ounces (2 baking bars) Ghirardelli Bittersweet Chocolate, broken
into1/4 inch pieces
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli Unsweetened Premium Cocoa
1 cup chopped Walnuts or Pecans
Dipping Chocolate for Truffles:
10 ounces (2 1/2 baking bars) Ghirardelli Bittersweet or White
Chocolate, broken into 1/4 inch pieces
In a small saucepan, bring the cream to a simmer.
Remove from the heat, and stir in the
chocolate and butter.
In a medium-sized skillet, bring 1/2 inch water to a slow simmer. Set the saucepan in the skillet over low heat.
Stir mixture just until chocolate has completely melted.
Remove from the heat.
Pour the chocolate mixture into a shallow bowl. Cool, cover, and refrigerate until firm, at least 2 hours.
Pour the cocoa into a pie plate. Line an air-tight container with waxed paper.
Dip the melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1 inch ball.
Roll in chopped nuts or drop into cocoa, coating truffles evenly.
Transfer truffles to the prepared container, separating layers with additional waxed paper.
Cover tightly and refrigerate up to 2 weeks, or
freeze up to 3 months.
Dipping Chocolate Truffles Method:
Line a baking sheet with waxed paper. Form the truffles and place on the prepared baking sheet. (Do not coat with nuts or cocoa.)
Freeze,uncovered, at least 2 hours.
Melt the chocolate in a double boiler over
hot, but not boiling, water. Stir the chocolate occasionally until smooth.
Remove the truffles from the freezer. Drop one ball into the melted chocolate. Twirl briefly with a form to coat.
Lift the truffle with the fork and drain over the saucepan; return to the baking sheet.
Sprinkle with chopped nuts if desired.
Repeat with the remaining truffles.
Place the baking sheet in the refrigerator and allow the chocolate coating to set,
approximately 1 hour.
Place truffles in a waxed paper-lined airtight
Store up to 2 weeks in the refrigerator or up to 3 months in the freezer.