Simple, smooth, decadent and EASY. I used dark baker's chocolate, product was wonderful; investing a little more in chocolate would surely be amazing. I added 3 oz. irish cream to one batch and 2 oz. frangelico, in the future I will use at least 3 oz. of liquer. I found it easier to chill over night and then rest at room temp for 30 mins or so before forming into balls. Way better once flavours marry together in the frige for a few days.

Reviewed On: Jan. 18, 2009