Reviewed: Mar. 18, 2012

I made these today and the flavor is incredible! I made half a batch and got nine narely 1/2-inch size truffles. I must have hot hands because they were melting like crazy. I used Grand Marnier. I rolled them in cocoa powder instead of coating with chocolate. I'm not sure a full batch would get 24 truffles.

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Reviewer:

MrsFisher0729

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Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Apr. 19, 2011

Flavor was amazing but needed to stay refridgerated as they tended to get soft when out of fridge.

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Reviewer:

sewhappy

Reviewed: Mar. 11, 2011

I tried making these for Valentines day, and it was a huge hit! The only difference I made from this recipe was that I used Orange Juice instead of the liqueur. I even ran out of these (after making a double batch) midway through the day! If you make these, plan for an attack of the chocolate lovers! :)

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Reviewer:

Susie

Cooking Level: Intermediate

Reviewed: Feb. 15, 2011

Make sure you give yourself plenty of time! These were good but not as good as store bought and the ingredients cost more to buy than the store bought kind. Next time for the mess and the time it takes to make these, I think I'll go buy a box.

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Reviewer:

lindsay

Cooking Level: Intermediate

Home Town: Brookneal, Virginia, USA

Reviewed: Dec. 15, 2010

Well it isn't often I find a recipe I would never make again...but this one falls into that category. I found this quite tasteless. Yes the butter and the chocolate separated but stir as it cools and it will come together. I had to add orange extract to this to get flavor the liqueur didn't do it. It seemed something stopped this from firming ...perhaps the liqueur??? I didn't want to waste the ingredients so I added a pack of cream cheese and spooned the mixture in the center of muffin batter and they were fabulous. Sorry can't even give 1 star on taste alone, except this system forces you to give one. There are so many really delicious truffle recipes available, after all FLAVOR is vital.

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Reviewer:

DARLENE410

Cooking Level: Expert

Living In: New Glasgow, Nova Scotia, Canada

Reviewed: Dec. 13, 2010

Very tasty truffles! A problem I had was gettimg the right consistency after chilling. They were a bit too runny when I tried to ball them, but after sittimng out covered on my counter for ~12 hours, they must have dried out a little and then were at the correct doughy texture.

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Reviewer:

BEANEFAN

Reviewed: Dec. 9, 2010

This recipe is delicious. I made them for my mom because her favorite thing is orange and chocolate. Be patient with this recipe. Here are some things I did to alter it that work wonderfully: 1. Get the most use out of the orange you bought by zesting 1 teaspoon like the recipe calls for, and additionally peeling a little more than a dozen flakes with the peeler to use as decoration at the end. Instead of using liqueur, I used juice from the orange, reserving what's left for the decoration at the end as well. 2. Add at least an extra tablespoon of orange juice to the filling, maybe even 1 1/2 like I did. It makes them more orangey. 3. I added a little under 1/2 cup of powdered sugar to the filling. It helps with the bitter flavor and makes it sweet. 4. I used olive oil instead of vegetable oil for the chocolate coating, this works well. 5. After I dipped all the filling in chocolate, I re-heated the remaining chocolate and added 3/4 cup of powdered sugar and 2-3 tblspns of orange juice (I should have used the leftover juice, but I accidentally threw it out.) I dipped my fork in to the mixture once it was mixed smooth, and drizzled it over the top of the truffles. In the drizzle, on top of each one, I placed an orange zest flake set aside form the beginning. They turned out magnificently.

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Reviewer:

VeggieKitty420

Reviewed: Oct. 27, 2010

While I loved this recipe, they were very messy when left out. I had to keep them refrigerated at all times or they would be too messy to eat. I had them at my Christmas party and had to keep putting them in the fridge then back out again.

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Reviewer:

wehttamrd

Reviewed: Feb. 27, 2010

This recipe was very disappointing. I followed the recipe exactly, and was not happy at all with the flavor of the filling; I didn't even bother going further by chilling. Like other reviewers stated, the measurements of the ingredients are way off (i,e, how can 4 oz. of chocolate plus the other ingredients yield 24 truffles?) On the contrary, I had a pot of chili simmering and added 2 tbl. of the chocolate filling to it, and it gave it an element of depth to the flavor. All was not lost!

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Reviewer:

elinor3

Cooking Level: Intermediate

Living In: Grove, Oklahoma, USA

Reviewed: Jan. 22, 2010

Took what seemed like forever for this to set and had a very runny consistancy even when set. I used small scoop, tried using my hands, they just melted almost immeditately and I couldn't dip or roll them. The upside was we melted the mixture back down and added a few cups of powdered sugar and poured into a 13x9 for FABULOUS FUDGE, was really good as a fudge. Gave as gifts for Christmas!

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