University Club Truffles Recipe

University Club Truffles Recipe

Yield: 1 Serving
Recipe by luhu.jp

Ingredients:
2 cup: Heavy or whipping cream,
2 tbsp: Sugar,
1/2 cup: Unsalted butter,
1 1/3 lbs: High quality dark chocolate, chopped
2 tsp: Grand Marnier,
Coating, see note

Directions:

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
doesnt 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
Freddis Catering, Indianapolis, Ind.


Source from luhu.jp