*  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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