*  Exported from  MasterCook II  *
 
                          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      tbsp          Sugar
      1/2  c             Unsalted butter
    1 1/3  lb            High quality dark chocolate -- chopped
    2      tsp           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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