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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Reviewed: Jan. 25, 2008

Excellent, but extraordinarily time-consuming. I created a batch using the recommended amount of whipping cream and it turned out really well. I also tried using the amount suggested by another reviewer (quite a bit more) and the batch did not turn out. I froze the chocolate/whipping cream mixture and it still melted easily when dipped in chocolate. I couldn't even coat it with chocolate. I would stick to the original recipe next time.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

These were delicious! Time-consuming, but incredibly good! After coating them in the melted chocolate, I rolled some in toasted coconut, some in pecans & powdered sugar. The powdered sugar was absorbed by the chocolate, though, so I wouldn't recommend that. Thank you Gina!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Aug. 8, 2007

I make these all of the time for events, and they are sooooo decadent! I roll in cocoa powder and the initial bitter bite gives way to the richness of the truffle! Delicious!

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Heather

Cooking Level: Expert

Home Town: Potsdam, New York, USA

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Reviewed: Feb. 20, 2007

These were just ok. After reading previous reviews I added more cream and also added ammaretto to half and baileys to the other half. I also used the good stuff, Guittard chocolate from williams Sonoma. They were nothing too exciting, and I've definately had much better. Probably won't make again.

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rjlund

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 16, 2007

Try this, go with 1/2 pound of milk chocolate, 1/2 pound of semi-sweet chocolate all chopped up into small pieces. Heat 1/2 cup of heavy cream to an almost boiling. Pour the heated cream over the chocolate and stir to melt. Add 1 tsp vanilla and 1 tbsp of hot coffee. Let that set then roll in desired coating.

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bekahjo

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Reviewed: Dec. 14, 2006

Good and easy base for truffles. Have made Kahlua, Cointreau, Macadamia, White chocolate and almond so far. It's terrible though I have to keep on trying them to see which is the best....life is tough

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rosichops

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Dec. 1, 2006

I used 3/4 c. cream as dictated by the traditional truffle recipe. Instead of the vanilla, I used 3 Tablespoons (yes big T!) of Kahlua. Oh my gosh--so good! If you have trouble rolling, definitely leave in the refrigerator for another hour or so. It will make it much much easier. Once you coat with cocoa powder, let it sit for a few minutes. Then re-roll (the topping makes it less sticky) in order to make a good shape.

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MedMimi

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 28, 2006

I'm no expert (so I'm going for a middle-of-the-road-rating) but I've tried to make these twice (actually, 4 batches, just 2 different times) and I don't like the results I get. They're very hard and not very tasty. I used to live with a chocolatier, and she could use these approximate ingredients and make something great, but when I finally gave up my "purist" aspirations and tried other truffle recipes I had MUCH BETTER results. I'm not sure I'm going to try this recipe a third time.

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Jill B

Cooking Level: Intermediate

Living In: Johnson City, Tennessee, USA

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Reviewed: Apr. 8, 2006

Delicious. I'm a beginner cook, so it took some experimentation with the refrigerator and microwave to get it to set to the right consistancy (first it was too hard, then it was too soft, then just right) but once you get the hang of it, they're easy to make. I will definitely be making these again.

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ohitsjustkate

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Reviewed: Jan. 3, 2006

This was my method: I used 1 & 1/4 cup or so Ghirardelli semi-sweet chips, 2/3 cup heavy cream, 2 tbsp unsalted butter, and the vanilla. I made several flavors but quite a few people concurred that the vanilla/peppermint was the best. I rolled them in powdered sugar, rather than attempting to coat them with a shell (impossible for me!) Freezing the blobby little melon-baller scoopings for a half hour and rolling with my hands after that was the only way they came anywhere close to attractive. I gave them to tons of family this Christmas and everyone loved them. (My brother in law especially, he must have asked at least 4 times if I was absolutely sure they were all gone- I think he searched my fridge for good measure just in case I was holding out!)

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LITTLEGREYKITTEN

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Reviewed: Dec. 14, 2005

This recipe is definately the best their is. It is true to its words.

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VINNIE

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Reviewed: Jul. 17, 2005

This is a great basic recipe. Anyone that complains about the taste of the chocolate is overlooking one HUGE point: If you start out with cheap chocolate you will get a truffle that tastes like cheap chocolate, or just doesn't work. A higher quality chocolate will yield a better truffle. Also, the less actual chocolate in the chips the more problems you will have getting them to the right consistancy. One more point-If you don't care for bitter sweet chocolate, don't use it. That's why there are so many varieties in the baking section. I recommend Guittard, in my mind the best you can buy before Godiva. Ghriradelli is good as well, but the Guittard has a richer, more European taste (since it is). They cost a bit more, but you won't believe what you'd get! Much cheaper than Godiva! PS- I apologize for any spelling errors.

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Sarah Zeigler

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Feb. 19, 2005

Simple but delicious! I had no luck with rolling or candy molds, but that's not the fault of the recipe - I'm completely inept when it comes to making food pretty. I bought a "trigger funnel" and dropped chocolate "kisses" instead. I experimented with LOTS of different flavors instead of the vanilla - all got rave reviews in my cookie/candy exchange this Christmas.

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FLAPJACK18

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Reviewed: Dec. 16, 2004

i gave these away as christmas gifts to my teachers and now they are paying me to make them from them

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NNHSMILLER

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Reviewed: Nov. 29, 2003

These are so simple to make, although very messy! I topped some with chopped andy's candies and they were very good. I also topped some with pecans and some with walnuts. These were a great hit! Thanks!

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CENOBIA

Cooking Level: Expert

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Reviewed: Feb. 3, 2003

WOW! This is easy to make, easy to adapt to different tastes, and very, very good.

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RADILLEY

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Basic Truffles

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