• Prep Time:
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  • Serves: 1 Serving

University Club Truffles

  • Recipe Submitted by on

Category: Candy

 Ingredients List

  • 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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