Home - By Category - Recipe - Candies Page 5

University Club Truffles

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: UNIVERSITY CLUB TRUFFLES
 Categories: Candies
      Yield: 1 Serving
 
      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.
 
MMMMM

Display Recipe for Import.