Reviewed: Feb. 5, 2007

Very good truffles. I grated some extra orange zest to sprinkle on top of the truffles.

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Lilanya

Cooking Level: Expert

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Reviewed: Dec. 20, 2006

these are so simple to make with few ingredients but taste so absolutely decadent! so creamy and smooth, they melt in your mouth. I made the first batch with special dark chocolate chips but found after I got it together that it was not sweet enough. Since it makes a small batch and I am making these for holiday trays, I decided to make a second batch using semi-sweet and just mix the two batches. This worked out well, a little sweeter but still with a good dark chocolate flavor to compliment the orange. I used 1 tsp. pure orange extract per batch in place of liquor and it gave it a very nice orange flavor. Had no problems with separation, and stayed firm to roll and dip. Just make sure your dipping chocolate is not too hot, it will melt the delicate truffle mixture. thanks for this great recipe that is so versatile and tastes so gourmet!

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 3, 2006

depite spilling the heavy cream on the stovetop and starting a small fire, despite accidentally doubling half the recipe and having to run to the store to restock, and despite my inability to shape them, these truffles turned out nearly perfect. I need to brush up a little before next time, but there will definately be many "next time"s. substituting dark chocolate might not be the greatest idea, but if you're a true dark fan, give it a try. I think I used the wrong kind of orange liqueur and it might have clashed with the dark chocolate. like I said, "need to brush up". MAKE THESE FOR THE CHOCOLATE-LOVER IN YOUR LIFE!! (even if it's just you)

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SpongeBlake

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: Durham, Oregon, USA

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Reviewed: Oct. 18, 2006

Great and creamy, they melt in your mouth. I used orange and raspberry flavoring (it is cheaper than liquor and as a student I am on a limited budget) and Kahula in another batch and they all turned out great! I used milk chocolate in onw batch and dark chocolate in two others. When I used the dark chocolate both times the butter seperated, so use milk chocolate (you really don't need dark anyway because these are strong). Very easy to make (I thought truffles were hard to make) and total crowd pleasers. During Christmas I am going to make them with peppermint schnapps-cannot wait!

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PINKFAITH

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Reviewed: Oct. 3, 2006

Instead of semi-sweet chocolate, I used bittersweet, which is definitely my preference with orange flavor! I used Triple-Sec for the liqueur and they came out great. The did get very, very soft after being out for a while, but that's ok. No use taking a bite, you just have to pop the whole thing! I used a small cookie scoop to make slightly bigger truffles than the recipe called for, but I still got 16 truffles. They were a hit.

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HHMAKER3

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2006

I kept them chilled until serving.

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KATSKI

Cooking Level: Expert

Home Town: Fairhope, Alabama, USA

Living In: Daphne, Alabama, USA

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Reviewed: Dec. 19, 2005

Excellent! I followed the recipe exactly including timings the mixture did get a bit soft as I was rolling into balls think my hands were too warm. So I popped remaining mixture back in the fridge for 15 minutes and then started rolling again. I got twenty out of this using a melon baller. I'm going to make a double batch tomorrow for gifts. Thanks for a great recipe.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Apr. 15, 2005

This was my firt time making truffles and they were simply scrumptious. I doubled the recipes and came out wiht a good 40 balls. I removed 1 ounce of chocolate and added 2 tablespoons choclate syrup with 1/2 instant coffee powder. It is great with a blended coffee drink. Will definately make this again.

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12YEAROLDCHEF

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Reviewed: Mar. 14, 2005

Made more like 16 truffles. Very hard to shape. Delicious though, and very rich - and adaptable with other liqueurs. Will try with amaretto or hazelnut liqueur next.

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CAYBH

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Reviewed: Jan. 2, 2005

These cookies are better than store bought or specialty shop bought. In fact, a friend who compares chocolate chip cookies to the meaning of life (or is it that reversed?) said these are the best she's had.

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MOMMALIKABOOTY

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Reviewed: Dec. 22, 2004

Contrary to what may have been written by others, this recipe is very good and not too difficult to complete. The key is patience. I followed the recipe exactly and these truffles came out very well. But you must be sure to refrigerate the chocolate for at least 2 hours, then again after scooping and after rolling. That makes a huge difference in the end result. My only complaint was that I found the chocolates needed more sugar and a stronger flavor. The liquier just couldn't compete with the strength of the semi-sweet chocolate. ADDITIONAL NOTE: You must keep these refrigerated. If they get to room temperature the ganache melts.

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HRNEWBIE

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Reviewed: Dec. 17, 2004

These chocolates are delicious and so easy to make! They've been a big hit with everyone. I took the advice of others and let my filling sit over night. It was actually so stiff the next day that I added more liqueur. I did triple the recipe, and ended up with 50+ chocolates. I used one bag of chocolate chips for the filling and one for the coating. I think next time I make these I invest in a higher quality chocolate.

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LIZ06

Cooking Level: Beginning

Home Town: Winchendon, Massachusetts, USA

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Reviewed: Dec. 15, 2004

These are fantastic! I made a ton to give to neighbors at Christmas and they are just awesome. I used different imitation flavors to make a bunch of different kinds. I melted white chocolate and added color to put on the top so we could tell which ones were which. Be prepared to get a little chocolatey when you make these though. I found the best thing to do is use the melon baller to scoop up the filling and then form it into better looking balls by hand. These are excellent

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PENNYTOMLINSON

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Feb. 20, 2004

Very good and very easy...

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BAKTERRI

Cooking Level: Expert

Home Town: Ellicott City, Maryland, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 27, 2003

I am now the truffle queen thanks to this recipe! These are awesome. I substituted raspberry liquor for the orange flavoring and they were so good. I will definitely make them again.

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DISCOPRUIM

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Reviewed: Nov. 8, 2003

The flavor of the filling is very good! I would recommend adding 1 Tbs. of either glucose or corn syrup to the unmelted chocolate and store in a seperate bowl. Heat the cream and butter as directed and pour it over the chocolate and zest. Cover and let sit for 10 minutes, then stir. Add the liquor last. Let the mixture sit in the fridge overnight... it will be more firm and have better orange flavor the next day. I would *not* recommend adding oil to the chocolate used for coating as it slows it from hardening. Also, do not be tempted to freeze the filling... the chocolate shell will crack if the filling is frozen!

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VANILLA MOON

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Reviewed: Sep. 1, 2003

YUMMY!!! It was very easy to make them though i had problems with chillin cos either they were too soft or too cool and firm

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KATYA

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Reviewed: Apr. 15, 2003

These were awesome, and a big hit with everyone who tried them!

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JODICAH

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Reviewed: Mar. 7, 2003

WHAT A MESS!!! In my opinion there is way too much liquid in this recipe. I planned to make these for my husband for Valentine's Day. I followed the recommendations submitted by other reviewers and chilled well/froze etc. I understand that weather conditions etc. can play a big part in the success or failure of a recipe but I could tell from the very beginning that this was not going to work because there was too much liquid. I had planned on a "love basket" and these were going to be the center piece... in a lovely container. I actually made 2 batches, neither of which came out. (You definately want to double this recipe unless you want VERY tiny little truffles). I was desperate..... at this point my husband would be home in 1 hour and I was NOT going to the mall to pay way too much for the name brand chocolate. I managed to find some more chocolate and started over. I doubled the recipe. I cut the butter and the cream in half. I kept the liquor the same. I followed the directions as usual up to this point where you "try to shape them into balls." After all the ingredients were mixed I got out my large tub of powdered sugar and just started adding it. I added and added and added until I came up with something that I could work with. I shaped them into balls and then froze them for approx. 10 minutes. I then dipped then in the chocolate. The recipe needs a lot of work but the taste if WONDERFUL. My husband is somewhat particular and said immediately th

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SDSANDER3

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Reviewed: Jan. 8, 2003

These have great flavor, but a little hard for me to make. The truffle mixture never really hardened, so it was a little difficult for me to make the balls. They didn't look great, but we really enjoyed the flavor. My kitchen was probably too warm, but I will try again!!

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