Bittersweet Chocolate Coated Truffles

Directions

For Truffles:

In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2½ 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 #70 scoop onto foil lined baking pan.

Shape round, if desired. Cover and freeze 20 to 30 minutes to set truffles firm 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:

Melt chocolate as directed in basic truffle recipe.

Remove from heat and stir in oil.

Cool chocolate to 85 to 90 degrees F for dipping.

Dip cold, firm 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.

Chill at least 2 hours to set chocolate.

Roll in ground chocolate, if desired.

Place into tight container and store in cool, dry place to age for several days.