Ghirardelli Sinful Chocolate Truffles Recipes

GHIRARDELLI SINFUL CHOCOLATE TRUFFLES

Steps:

• 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 of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from 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 airtight container with waxed paper. Dip a 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. Drop the ball into the cocoa.
• Repeat with the remaining truffle mixture. Gently shake the pie plate to coat 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.

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

GHIRARDELLI DARK CHOCOLATE TRUFFLES

Steps:

• Bring the cream to a simmer in a small saucepan.
• Add butter and stir until melted.
• Add Ghirardelli chocolate.
• Stir until completely melted and smooth.
• Remove from heat and pour the chocolate mixture into a shallow bowl.
• Cool, cover and put in refrigerator until firm, at least 2 hours.
• Roll mixture in 1" ball and then roll in Ghirardelli Unsweetened Cocoa, chopped almonds or pecans.