Reviewed: Oct. 18, 2009

real easy and yummy :)

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Reviewed: Jul. 16, 2009

This was incredible and so versatile. Had some bittersweet chocolate to use up, and this was perfect. Separated into three batches, flavoring one with vanilla, another with peppermint extract, and the third with rum extract. Rolled in various coatings, including powdered sugar, cocoa powder and chocolate sprinkles. All were great. Let thaw at room temperature about 30 mins before serving.

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Jun. 27, 2009

Pretty good basic recipe. Dusted mine with cocoa powder, didn't notice any bitterness. Would try with different coatings and perhaps liquer in place of the vanilla essence next time.

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snakemagic

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Reviewed: Mar. 30, 2009

I used the flavored creamers (like Creamora Hazelnut) instead of heavy cream as another viewer recommended and it really kicked up the flavor. This is my favorite kind of recipe .... quick, easy and good!! Try it. You won't be disappointed.

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RCZYZYK

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Reviewed: Feb. 22, 2009

This is a really nice and easy recipe! I divide it into four portions and use 2-3 Tbs of various liquors in each 1/4 portion. It sets much faster, so you need to be ready to roll in about 1 hour. Rum, whiskey, amaretto, Irish cream and hazelnut all work really well. I also dip them in dark chocolate.

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ABBAJEN

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Reviewed: Jan. 18, 2009

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.

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BEECEEBABE

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Reviewed: Jan. 11, 2009

This was an amazingly easy and wonderful recipe. I added 2 T. of butter as another reviewer suggested. I rolled them in crushed peppermint candy and cocoa, and drizzed some with white chocolate melted with a tad of oil. They were absolutely beautiful and people LOVED the flavor!

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Evie

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 7, 2009

I split the truffle mixture in half before rolling. 1/2 I added Grand Marnier to and the other 1/2 almond extract. They were both excellent!

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 6, 2009

yummmmy... these were delicious. I needed to make party favors for my daughters 1st birthday party and I came across this recipe. Last minute idea.. perfect. I didnt need to run out to the store to grab ingredients, i had everything on hand.I made them the night before and left them out on the counter and in the morning I refridgerated for 2-3 hours and then I rolled them in cocoa powder and i also drizzled some with caramel. I put them in a yellow muffin cup, put some hersheys kisses along side of them and wrapped them in pink pokka dotted cellophane wrap and tied them with a pretty burgandy ribbion. They were cute, beautiful and delicious. Thank you for sharing this recipe. ohh i also used 3/4 of a cup of heavy cream.

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H.A

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Dec. 21, 2008

THESE ARE GREAT, I COVERED WITH RICE CRISPIES AND COATED THAT WITH CHOCOLATE

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Bridget

Cooking Level: Intermediate

Home Town: Manchester, New Hampshire, USA

Living In: Winter Haven, Florida, USA

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Reviewed: Dec. 12, 2008

This is the best chocolate I have tasted and my husband assured me that it is much better than anything that can be purchased at the store. Will definitely be making again!! Am actually going to make it for the second time tonight (having a chocolate craving...mmmm) I love milk chocolate, so I substituted milk chocolate chips for the bittersweet. I also made some peppermint truffles by adding peppermint extract instead of vanilla. Yummy!! Tastes as good as Laura Secord mint chocolate or better!!

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Mamma M

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 12, 2008

I tried these with almond flavoring, mint and with vanilla. The mint was definitely the best. I added a bit more cream (x1.5) and I didn't use a melon baller at all. Just rolled them up like cookies. I covered them with 4 different toppings: 1) chocolate sprinkles, 2) powdered sugar, 3)cocoa powder and 4) nuts. I would try all but the powdered sugar again.

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Rose

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Reviewed: Dec. 7, 2008

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.

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Baker1776

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Reviewed: Nov. 30, 2008

I made 2 batches of the truffles- one I followed as directed in the recipe, and the other I added a little butter and rum. I have to say I was not all that impressed. They did get eaten, and it was a good way to use up the bitter-sweet chocolate I bought on accident(somehow I thought it was white chocolate). Sadly, I much prefer the large package of truffles from Costco. They are way better and probably cheaper.

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belle

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

i Have made this recipe for years with great reviews. my secret is to make this recipe and let sit in refrigerator with saran wrap for a week or so it give it a creamier texture and the flavor is much more intense

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Babydoll

Cooking Level: Expert

Home Town: Salem, Oregon, USA

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Reviewed: Sep. 27, 2008

Very easy and pretty tasty!

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Cookie D'oh

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: May 27, 2008

i thank you for this recipe it was easy to make and i served them to many people at grill out i rolled carmel in them and everyone seemed to like them.

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Bartel

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Reviewed: Mar. 4, 2008

These are delicious! For half of the chocolate I used plain milk chocolate button melts and the other half was Lindt 70% cocoa chocolate. Very rich and not too bitter as the 70% cocoa chocolate is by itself.

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Sarah

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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Reviewed: Feb. 15, 2008

This is a very good starter recipe! I used Ghiradelli bittersweet chips and added just a touch more cream the called for. I did expresso/coffee truffles, grinding up coffee beans VERY finely and used about 3 teaspoons for the whole batch. I refrigerated them for a bit before scooping them out and shaping into balls. I chilled them again before double-dipping them in chocolate and added a whole coffee bean on top of each. Definitely a keeper for simple they are to make, next time I'll try grinding up coconut and adding coconut and rum extracts and rolling it in coconut for a tropical twist!

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roweena

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Reviewed: Feb. 3, 2008

Good recipie but this is acutally considered the ganache. For those who are more serious, be careful about burning the chocolate so using a double boiler is suggested even though it takes more time. Also, be careful with adding flavors because chocolate can seize when liquid is added (this is basically the rapid cooling of the chocolate when something like a flavoring is added). Once chocolate seizes it is pretty much ruined/useless except for hot chocolate. So good luck with all of your indulgences.

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Sammers

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Basic Truffles

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