4 oz. bar bittersweet chocolate
2 tsp. peanut oil (walnut or almond oil)

Melt chocolate as directed in truffle recipe. Remove from heat and stir in oil. Cool chocolate to 85 to 90 degrees for dipping. Dip cold firm truffle into melted chocolate and then place each onto foil lined baking pan. Decorate top with nuts, candied fruit, etc. Chill at least 2 hours to set chocolate. Place into tight container and store in cool, dry place to age for several days. Coats 12 truffles.