1 bar (4 ounces) Ghirardelli bittersweet chocolate
2 teaspoons peanut oil (can also use walnut or almond oil)
Melt chocolate either in a double boiler, stirring constantly, or in microwave 2 1/2 to 3 minutes on medium. Remove from heat and stir in oil. Cool chocolate to 85 to 90 degrees for dipping. Dip cold firm truffle into melted chocolate, holding with fork and spooning with several coats of chocolate. Place each onto foil-lined baking pan. Chill at least 2 hours to set chocolate. Place into tight container and store in cool, dry place. Coats approximately 12 truffles.
"Ghirardelli Original Chocolate Cookbook"
Thursday, February 08, 2001
