I skipped the almonds, and I used strong coffee instead of liqueur because these were made as gifts for my children's teachers. However, they were quite lovely. I did have to chill the mixture between making and rolling it because it stuck to my hands. Also, I suggest the use of a food processor to grind your wafers if you have one. I used a rolling pin over a plastic baggie, and there were light-colored spots in my truffles. Their texture was fine and consistent with the rest of the truffle, but if you are going for perfect presentation, I would say to get the wafers as ground up as possible. These are the first truffles I ever made, and I used dark chocolate for dipping. I found, by making a few other recipes as well, that candy melts give a much more consistent coverage and lay more nicely, so I will likely use them in the future. Very very good recipe. I will make these again and again!
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I skipped the almonds, and I used strong coffee instead of liqueur because these were made as...