A chocolate coating recipe for truffles .They taste delicious , with bittersweet chocolate and your favorite liqueur. This recipe yields: 12 servings.

Basic Truffle Recipe:
4 oz Ghirardelli Bittersweet Chocolate
2 T  Butter,cut up
2 T  Heavy whipping cream
1 1/2 T  Liqueur (to 2 Tbsp)

Chocolate Coating for Truffles:
4 oz Ghirardelli Bittersweet Chocolate
2 t  Peanut,almond, or walnut oil

Directions:
For Truffles: In double boiler, melt broken chocolate,
stirring constantly. (Or microwave 2 1/2 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
10-15 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 desires. Cover and freeze 20-30 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 85-90-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 Ghirardelli Ground
Chocolate, if desired. Place into tight container and store in cool,
dry place to age for several days. Coats 12 truffles.

photo credit: Digital Sextant

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