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.
