Reviewed: Dec. 6, 2009

Wow, these are wonderful. I love cherries and did a slight twist - I added 1/8 cup of chopped maraschino cherries, changed the pecans to almonds, changed the semi-sweet chocolate to white chocolate and changed the almond extract to cherry brandy. Absolutely great. I will be trying them again for a company food swap. I am going to try milk chocolate next. I imagine these would be delicious with crushed candy canes and mint extract too!

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Keri

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Reviewed: Sep. 8, 2009

YUM! I used vanilla extract and almonds in this and it was so delicious! Thank you!

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 5, 2009

Awesome fast recipe for truffles! I usually make them the old fashion way, with waiting till set, then forming into nalls and dipping into various toppings such as melted chocolate(white, milk, dark...)then into sprinkles, nuts...etc. However, I was in a real hurry this time, and really needed to make something quick, whithout too much fuss or mess. This recipe was perfect! I used thinly sliced almonds, because we have someone in the family with nut alergies(but not to almonds!). I followed the rest exactly. Scooped into mini muffin liners with a small icce cream scoop. No mess whatsoever! They barely took 10 to 15 mins in the fridge and the were perfectly set. picked them up easily and placed into a nice tin box to take to my parents house. They were such a hit! Melt in your mouth goodness! thanks so much for this lifesaver!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Jul. 8, 2008

This was a great recipe for my first time trying truffles. I actually used a double boiler instead of the microwave, but used the same proportions. It definitely needed time to set in the cups...after 1.5 hours in the fridge, the consistency was still fudge-like. Next time I would probably refrigerate the whole batter then scoop out truffle balls instead of using the cups. I substituted hazelnuts and a lot of Frangelico. They were a hit.

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MYMY800

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Reviewed: Feb. 5, 2008

This recipe is amazing! I constantly make it for parties and people love how they melt in your mouth. Absolutely perfect recipe, the only problem I found was that they got a little messy after a while, but that's not that big of a deal. :)

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xox.butterflykisses

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Reviewed: Dec. 30, 2007

I think if I would have used milk chocolate chips i could have gave this 5 stars. Plus maybe think of something else but nuts to line the paper cups. To use the whole bag of chocolate chips I indreased the proportions an it made 30 truffles. 1/2c pecans, 12 oz of chips, 1/4c + 2T butter, 1/4c + 2T whipping cream. 2 teaspoons almond extract.

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BECKY CROCKER

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Reviewed: Dec. 21, 2007

Such a great easy recipe! Just as good as the ones that take all day to coat with chocolate, but they came together in just a few minutes. I made them yesterday and they seem to be holding up just fine at room temp. I tried them with pecans, coconut, and crushed candy canes (I recommend the candy canes, there's something about chocolate and peppermint). I only had bittersweet chocolate, so I added about 1/3 cup powdered sugar to each batch. Still came out perfect.

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sbrown

Cooking Level: Expert

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Reviewed: Dec. 16, 2007

So easy! So great! I'm always a hero when I bring these to a party. Sometimes I add vanilla. The last time I added Frangelico and Kahlua and left out some of the cream. Delicious! I couldn't find truffle cups for my last batch and didn't have time to run out to the gourmet shop so I made them on a cookie sheet and sliced it just before it was too stiff and cracked. When it set up I was able to break off the small squares. Thanks!

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Kathleen C

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Nov. 26, 2007

Amazing little bundles of Heaven! Super-easy and soooo creamy! I will make again and again!! I'm anxious to try new variations! My variations I made for this recipe are: substituted walnuts for pecans and used half-and-half instead of cream. Quick, delicious...I'm excited to share this recipe with others!!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Dec. 8, 2006

This is just as advertised! Smooth, creamy, easy to prepare, and everyone just kept sneaking them off the tray. I substituted a bit of vanilla and rum extract for the almond extract. I'm about to try using white chocolate, and mint chocolate chips. This is essentially a solid genache, so could be used as a truffle center as well.

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