*  Exported from  MasterCook  *
 
                          UNIVERSITY CLUB TRUFFLES
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Heavy or whipping cream
    2       tb           Sugar
      1/2   c            Unsalted butter
    1 1/3   lb           High quality dark chocolate
                         -chopped
    2       ts           Grand Marnier
                         Coating (see note)
 
   For the ganache or creamy truffle center, slowly bring
   cream, sugar and butter to a boil in a heavy pan.
   Remove from heat. Add chopped chocolate and Grand
   Marnier, stirring slowly until chocolate melts.
   Refrigerate several hours until it is hard.
   
   For truffles, pinch off the size you want (about size
   of walnut) and roll into balls.  Do this quickly so
   that the heat of your hands doesn't melt the ganache.
   
   Roll balls in finely grated dark or milk chocolate,
   finely chopped nuts, confectioners' sugar, powdered
   cocoa or a chocolate coating (see note). Store at room
   temperature.
   
   Note: Truffle centers can be dipped in quality
   chocolate that has been tempered. (Tempered chocolate
   has been slowly heated and cooled so that the fat
   content has become stable enough not to melt at room
   temperature. This process is tricky, so Freddi Imel
   suggests using melted chocolate chips, coating
   chocolate or melting pistals available in baking
   sections or cake specialty stores).
   
   Recipe from Freddi Imel, chef of University Club and
   owner of Chef Freddi’s Catering, Indianapolis, Ind.
  
 
 
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