University Club Truffles

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 andowner of Chef Freddi's Catering, Indianapolis, Ind.