Ghirardelli® Dark Chocolate Truffles Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Dec. 12, 2009
these were great and easy to make. I rolled some of mine in coconut. Very intense, so make them small
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Photo by JARRIE
Reviewed: Dec. 11, 2009
Worked very well. I'd probably use a little more cream next time, to increase the softness factor, but these were pretty nicely soft on their own. I like the taste the butter adds. I used salted butter instead of unsalted--I'm pretty sure I wouldn't do that again unless I was rolling them in nuts. Thanks for the recipe!
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Cooking Level: Expert

Living In: Richmond, Virginia, USA
Reviewed: Dec. 7, 2009
Very easy and quick to make. I covered mine in both milk chocolate and the other half in white chocolate. Brought them into work today and there were none left. Will make again. Very pretty and quite yummy!
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Photo by MrsFritz

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Nov. 30, 2009
I really like this recipes. I made these very tiny because they are so rich. If you make them too big then they are a bit overwhelming. I also froze the truffle and then dipped them in candy mold chocolate. This made an outer shell with a creamy center.
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Reviewed: Nov. 22, 2009
I just combined all the ingredients at once in a saucepan and heated them up until it was smooth, then I put it in a bowl and into the freezer. It didn't take very long and they came out great. just like store bought.
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Photo by kclark85

Cooking Level: Expert

Home Town: Wakefield, Massachusetts, USA
Living In: Boynton Beach, Florida, USA

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