Reviewed: Dec. 19, 2011

These were way more trouble than they were worth. I used expensive Belgian chocolate so they'd be really good, but it was such a hassle, and made such a mess. I had chocolate up to my elbows. I added mint to one batch, and it did make a good french mint flavor, but I would have rather just eaten my chocolate bars without all the trouble!

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3 users found this review helpful

Reviewer:

juliej

Reviewed: Mar. 17, 2011

I was not impressed by these truffles. My idea of a perfect truffle is one that can even be delicious if no flavoring is added. This truffle is mediocre, only if you add a flavored extract. Even then, they are lacking. They are not smooth or rich, but almost taste like you are biting into an old Hershey bar. I used Ghirardelli chocolate, and it still turned out bland! Another problem with this recipe is unless you are making teeny tiny truffles, there is no way you will get 50 out of this. Even after making them smaller than regular truffles, I only got 30. I will stick to my Alton Brown truffles from now on.

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8 users found this review helpful

Reviewer:

shneeky shnake

Reviewed: Feb. 15, 2011

These are absolutely DELICIOUS! I made these for my boyfriend for our two-year anniversary/Valentines day, and he LOVED them (as well as my mom and her friends). I used Ghirardelli chocolate and also, after they had been dipped in the semisweet chocolate, I sprinkled a little bit of sea salt on them, as I think it tastes amazing that way. Great recipe! I'm already planning on making it again sometime this week!

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9 users found this review helpful

Reviewer:

chocolate_addict

Reviewed: Feb. 11, 2011

Very simple and easy. They look beautiful an taste wonderful! I used milk instead of the cream an they came out fine. Great recipe! :)

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10 users found this review helpful

Reviewer:

lacyd123

Cooking Level: Intermediate

Reviewed: Dec. 26, 2010

these were pretty good, but I'd stick to the basic recipe, I tried to mix it up a bit by using a bit of marshmallow cream with the center, not a good idea, however I did add mint flavoring to it and that was very good!

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7 users found this review helpful

Reviewer:

chelle

Cooking Level: Intermediate

Reviewed: Dec. 17, 2010

These were so easy to make and they were so so good!

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8 users found this review helpful

Reviewer:

jdmspg

Reviewed: Dec. 3, 2010

i always wanted to try to make some truffles, now i know they are more trouble then they're worth. very rich & messy to make & a lot of work for not a lot of reward. can't make with kids around, too fast paced trying to get them back in the fridge all the time. i'll stick with cookies...

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8 users found this review helpful

Reviewer:

Rebaholl

Cooking Level: Intermediate

Reviewed: Nov. 30, 2010

this is a simple and yummy recipe. when i made it instead of using the light cream i used flavored coffee creamer (hazelnut and vanilla), it set up wonderfully and gave the chocolate a hint of more flavor

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7 users found this review helpful

Reviewer:

lenawinter

Reviewed: Jul. 26, 2010

i had problems with scooping out the chocolate mixture as well. it was pretty liquidy so i let it sit for about 1 hour and was able to roll the chocolates into balls, then i placed them onto the wax paper and in the fridge for about 10 minutes. this made them a lot easier to dip and not have to worry about them melting in the milk chocolate mixture. the tongs trick was definitely easier than using the spoon. an alteration i made on an earlier mistake was adding disaronno into melted semi-sweet chocolate in a makeshift double boiler (small pot below and metal mixing bowl on top) as soon as i put the disaronno into the melted chcolate it harden to more of a fudgey texture, i rolled those into balls and dipped them in the extra milk chocolate as well. these were a hit at my potluck

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13 users found this review helpful