Reviewed: Feb. 19, 2012

Made assorted coatings. Cocoa powder, powdered sugar, toasted nuts and toasted coconut flakes. Again, my husband thought these were store bought. Placed them in small foil bakers for a pretty presentation. Messy to make but worth it.

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1 user found this review helpful

Reviewer:

Gina5211631

Cooking Level: Intermediate

Home Town: Brea, California, USA

Living In: Corona, California, USA

Reviewed: Feb. 15, 2012

These were well liked, but they were a little of a pain to make. After the first 20 minutes, the chocolate just plopped on the bake sheet and flattened out, so I would let it set in the fridge longer. After the second sitting period, the chocolate was too soft to roll and made a mess on my hands. I would extend each setting time to 30+ minutes. I topped some with unsweetened cocoa powder, some with sugar sprinkles, others with chopped pistachios or toasted coconut. I think they would be better as a filling with a harder chocolate coating, then topped.

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5 users found this review helpful

Reviewer:

*~Lissa~*

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Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Feb. 14, 2012

This was very easy to make and super delish. The issue I had was that these were way too soft for a stand alone truffle. I had to freeze them to get them to a consistency I could handle. I ended up dipping them in a dipping chocolate and rolling them in toasted coconut and hazelnuts. Yumm!!!

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4 users found this review helpful

Reviewer:

Breanne

Reviewed: Feb. 10, 2012

So, so good!!!! Thought I'd try "Fat Free Half & Half" & it worked!!!! Less fat, more to eat :)

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24 users found this review helpful

Reviewer:

kimmah

Reviewed: Dec. 19, 2011

So easy and very rich and it got raves. But you gotta love choclate!!!!

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7 users found this review helpful

Reviewer:

sandrabe

Reviewed: Nov. 29, 2011

Follow the directions and these will turn out AMAZING. Don't let them harden too much in the fridge after you drop them on wax paper or you'll have to let them warm up a bit before rolling them into balls. They're a little bit messy to roll but it's worth it. I used walnuts and coconut. Next time I want to roll them in crushed toffee.

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20 users found this review helpful

Reviewer:

NikkiHuff

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Nov. 5, 2011

I rolled these in coconut and they were fantastic. Do make sure you keep them in the fridge to keep their flavour!

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8 users found this review helpful

Reviewer:

shepneh

Reviewed: Nov. 2, 2011

These were good, but I preferred the firmer consistency of the "Basic Truffles" recipe on this site, which only calls for 1/3 C cream. These truffles were too creamy for my personal preference; this recipe might work better as the creamy filling inside a harder chocolate rather than a standalone ball.

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40 users found this review helpful

Reviewer:

TribePride

Cooking Level: Intermediate

Reviewed: Oct. 25, 2011

I have never made truffles before and these were so EASY to make. Instead of putting the mixture in the fridge for 20 minutes, I actually put it in the freezer to speed the process up just a bit. After I put the toppings on (Coconut, Cocoa and sprinkles) I placed on parchment paper and put in a container in the freezer. I received rave reviews from my co-workers!

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54 users found this review helpful

Reviewer:

aimee

Cooking Level: Intermediate

Reviewed: Oct. 21, 2011

Excellent! I placed a pistachio nut in miniature cupcake wraps then filled with chocolate mixture, topped with another nut. Next time I'll use almonds on top and almond extract in the mixture.

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24 users found this review helpful