Reviewed: Nov. 25, 2009

This turned out so well. I expected it to be good, but I hadn't expected it to be as good as my "real" truffles...with half the work. The only changes I made was to use Couverture (http://en.wikipedia.org/wiki/Couverture_chocolate) instead of chips, and added the interior of 1 large vanilla bean. Lovely! Thanks for sharing!

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SoapyHollow

Cooking Level: Expert

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Reviewed: Aug. 10, 2009

the rasberry jam made a huge difference it makes it taste a whole lot better

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Calista

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Reviewed: Jul. 1, 2009

Made exactly as written, but the majority remained uneaten.

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tamra

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Reviewed: Jun. 8, 2009

These are tasty, but sticky and very melty. I found they're best kept in the freezer and eaten straight out of it (they don't freeze through). These aren't a good gift food or cookie-tray type food because they become gooey and smushed after just an hour or two after removing from the freezer. But they're a great treat to keep around the house.

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Elena

Cooking Level: Beginning

Home Town: Saint Paul, Minnesota, USA

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Reviewed: Mar. 19, 2009

VERY tasty. I did not use almonds, but covered them in colored sugar, but they were too sweet and sticky. Then I used unsweetened cocoa and they were delicious! They are sticky, even with the changes, but tasty.

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Annabel

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Reviewed: Mar. 3, 2009

Although my husband did not care for these at all...everyone else did. They look very gourmet and everyone was impressed!

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ashley0809

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

A wonderful blend of flavors and a nice addition to the cookie tray.

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Debra Steeb

Cooking Level: Expert

Home Town: Sheboygan, Wisconsin, USA

Living In: Belgium, Wisconsin, USA

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Reviewed: Dec. 22, 2008

I followed recipe first time good but raspberry flavor isn't very strong. I replaced chocolate chips with white chips and used nilla wafers and graham crackers for coating absolutely heavenly!!!!!!!!!!!!!!

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ohiobaker

Cooking Level: Expert

Home Town: Akron, Ohio, USA

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Reviewed: Dec. 22, 2008

These are just okay. To be honest I don't think I'll make them again.

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artworkbykaren

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

i didn't have a problem with the consistency -- refrigerated for 5 hours before rolling into balls. i rolled in toasted coconut and chopped pecans. delicious.

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Dec. 14, 2008

I was making these as holiday treats and my roommate kept stealing them when I wasn't looking! I used dark chocolate chips since I prefer dark chocolate. I think I will increase the chocolate or decrease the cream cheese next time just so they are a little bit firmer, but they would be just as good the way they are.

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camp0433

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 14, 2008

This recipe completely frustrated me. They do not have a good consistency for rolling into balls. I tried refrigerating for about 6 hours and then froze overnight. However, I give it 5 stars for taste. I may make it again but this time roll the entire batter into a log, freeze and then roll in nuts. I'll put it on a plate with a knife and let people spread on a vanilla wafer.

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shadygirl

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Reviewed: Dec. 11, 2008

Not bad. Very easy to make. I used chocolate grahams instead of vanilla and rolled them in unsweetened cocoa instead of almonds. I suggest using more raspberry jam than called for as the flavor is very mild. I used a 2 tsp rounded spoon to make them uniform. Next time I will use 1 tsp as they are very rich.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Dec. 10, 2008

These fudge balls are exceptional. I left out the vanilla wafers because I couldn't find any and the recipe still came out beautifully. Next time, however, I will use a different type of jam because the type I used didn't mix in very well.

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Amelia

Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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Reviewed: Dec. 10, 2008

Just made these for the first time and took them to work --everyone raved about them--I had to print alot of recipes for people-- instead of nuts --I rolled them in coconut--out of this world good--they will be on my permanent Christmas cookie list

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Stephanie

Cooking Level: Expert

Living In: Watertown, Wisconsin, USA

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Reviewed: Dec. 9, 2008

I sent this recipe to my husband's office, along with about a dozen other Christmas candies/cookies. This was the favorite. I used strawberry jam (didn't have rasberry on hand) and it was still great.

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Regina

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Reviewed: Dec. 7, 2008

I used bluberry jam for this recipe. It was fantastic!

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Claire

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Reviewed: Dec. 5, 2008

My mom made this recipe years ago - It has stayed in my Christmas candy collection since! I use very finely chopped pecans (almost to a dust). Roll the balls once, let sit for awhile and then roll again. We have one friend who insists on getting a whole batch for himself!

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Susan

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Reviewed: Dec. 3, 2008

the filling is so yummy but it was so soft and sticky i had a diffcult time rolling into balls-what did i do wrong? maybe added to much jelly? i WILL try again because it has great potential-i even left in fridge overnite. i rolled double in nut crunbs and that seemed to hold shape better then i stuck on wax paper in freezer....we shall see! but another member had it right by saying its like a heavy frosting for cookie sandwiches! yum!

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peony~pgh

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Reviewed: Nov. 26, 2008

Absolutely wonderful. Of course with chocolate + raspberries, it's hard to go wrong. I made these during the holidays last year and my family and friends have not stopped talking about them -- and it's been nearly an entire year since I made them! I'm bringing them as a surprise to Thanksgiving dinner. LOVE this recipe -- so easy!

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JLB1984

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Raspberry Fudge Balls

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