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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Contrary to what may have been written by others, this recipe is very good and not too...