These are very easy to make. The truffle mixture firms up nicely when chilled. If it gets too hard, warm 30 seconds in the microwave. I used a mellon baller dipped in cocoa poowder to scoop the chocolate. I also rolled some in toasted coconut and ground hazelnuts. Make sure they're room temperature before serving.

Reviewed On: Dec. 7, 2008

Delicious! Hearty soup for a cold day. I added a bit more garlic and chili power plus a dash of Tobasco. I tried it with left over pot roast -- yum!

Reviewed On: Dec. 7, 2008