Name: University Club Truffles
Ingredients: 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)

The conception of the Holy Spirit as a divine influence or power that we are somehow to get hold of and use, leads to self-exaltation and self-sufficiency. One who so thinks of the Holy Spirit and who at the same time imagines that he has received the Holy Spirit will almost inevitably be full of spiritual pride and strut about as if he belonged to some superior order of Christians. One frequently hears such persons say, “I am a Holy Ghost man,” or “I am a Holy Ghost woman.” But if we once grasp the thought that the Holy Spirit is a divine Person of infinite majesty and glory and holiness and power, who in marvelous condescension has come into our hearts to make us His abode there and take possession of our lives and make use of them, it will put us in the dust and keep us in the dust. I can think of no thought more humbling or more overwhelming than the thought that a Person of divine majesty and glory dwells in my heart and is ready to use even me.

R.A. Torrey

CATEGORY	CUISINE	TAG	YIELD
Dairy	Indian	Candies	1	Serving

INGREDIENTS

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)

INSTRUCTIONS

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.
Posted to MC-Recipe Digest V1 #170
Date: Sat, 27 Jul 1996 15:29:53 +0000
From: Linda Place <placel@worldnet.att.net>

A Message from our Provider:

“Even in a \”New Age\”, God’s truth is crystal clear”

There is no inconsistency or contrariety between the decretive and preceptive will of God. It is very consistent to suppose that God may hate the thing itself, and yet will that it should come to pass. Yea, I do not fear to assert that the thing itself may be contrary to God’s will, and yet that it may be agreeable to His will that it should come to pass, because His will, in the one case, has not the same object with His will in the other case. To suppose God to have contrary wills towards the same object, is a contradiction; but it is not so, to suppose Him to have contrary wills about different objects. The thing itself, and that the thing should come to pass, are different, as is evident; because it is possible that the one may be good and the other may be evil. The thing itself may be evil, and yet it may be a good thing that it should come to pass. It may be a good thing that an evil thing should come to pass; and oftentimes it most certainly and undeniably is so, and proves so.

Jonathan Edwards