Reviewed: Sep. 23, 2009

These tasted really great. I will make them again for sure, with a few adjustments. That in mind, my only complaints were it not setting very well. This isn't so much the recipes fault, since it happens a lot with truffles, but after several hours of chilling it could be rolled into balls, but the heat from my hands melted the outside instantly, making rolling them in powdered sugar or dipping them in chocolate near impossible. Thats not to say don't make this recipe, but keep it in mind, its not one of those few perfect recipes. I also suggest adding a little more raspberry perserves. As it is the fruit flavor gets a little lost in the mix.

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jabbaworks

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Reviewed: Dec. 15, 2008

These were easy to make, and tasted great. I did need to chill the chocolate for several hours before I was able to form it into balls, but it was worth the wait.

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Loreli

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Reviewed: Dec. 3, 2008

I gave this recipe 4 stars because I had to tweak it to make it a 5 star.:-) I make them with premium dark chocolate and leave out the coffee granules. Also, I use all-fruit preserves instead of regular raspberry jam, because it has a cleaner, stronger flavor. The result? Perfect truffles that are making me famous. I roll them in toasted almonds, but also roll some in a mixture of cocoa powder and powdered sugar for those who don't care for nuts.

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Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

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Reviewed: Mar. 18, 2008

I thought these were very good, the coffee gave it a richer taste to it. I made the balls about a 1/2 the size as suggested because after dipping they got quite a bit larger. I them dipped in milk chocolate and drizzled them with white and red chocolate. These were very easy to roll after 1 1/2 hours in the freezer. No troubles here and I followed the directions exactly.

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Muffin Mans wife

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

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Reviewed: Dec. 28, 2007

Loved this recipe! I froze the mixture for about 3 hours and had no problems rolling into balls. I then placed them back in the freezer for about an hour then dipped the truffles in melted Dove chocolate. Then chilled!! Oh so yummy!!!

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GreenLotus77

Cooking Level: Expert

Living In: Western, New York, USA

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Reviewed: Dec. 13, 2007

I loved this recipe! Not only did they taste great but were easy to make. I added an extra 2 T of jam for more flavor then chilled for 3 hours. They rolled very easily between my hands. I plan to make this at Christmas every year.

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SuzanneD

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Reviewed: Dec. 11, 2007

I have to agree that this was absolutely nearly impossible to work with. The consistency was that of a center of a candy box candy. It would not hold its shape and resembled nothing close to a truffle, even after roling in powdered sugar/cocoa and freezing.

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aughtnot

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Reviewed: Jan. 27, 2007

It gets really soft and is really hard to work with, but if you can pull it off, it is so worth it and created the best tasting truffles out of lots of different truffle recipes I tried on this site. I froze it overnight, and managed to form them into balls using cocoa powder. I dipped them in melted chocolate and let them harden, and it was so delicious, especially because the inside was sooo soft and yummy! Also one other thing I'd suggest is that you add and completely melt the instant coffee granules before adding raspberry preserves and chocolate, because otherwise it could leave small granules in the chocolate and you probably don't want that.

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Ji Eun

Cooking Level: Beginning

Home Town: Sanbon, Kyonggi-Do, South Korea

Living In: Federal Way, Washington, USA

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Reviewed: Dec. 23, 2006

I am sorry, but This recipe was horrible to work with. Even after chilling it for 1 hour, it was no where close to being workable. I froze it, and it was still unworkable. I ended up buying chocolate coating and doing it that way.

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Ucy

Cooking Level: Expert

Living In: Oakland, California, USA

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Reviewed: Dec. 14, 2006

I really like this recipe. It is SO easy to make, and the truffles are smooth, melt-in-your-mouth, delicious. I read the other review and thought I should cook the milk and sugar a little longer so it would roll into balls. Not necessary!! Actually, it was too stiff. So the next batch I made was with semi-sweet morsels, cooked for 3 minutes, and it was perfect. The semi-sweet morsels make the truffles very rich. I coated them with white choclate and red drizzle...they looked yummy!! Thanks for a great recipe!!

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APRILAURIE

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2006

The flavor is excellent, but I had trouble with the texture being too soft to hold a shape. The texture was more like a hot fudge sauce before it is heated (which is how I ended up using it - as a hot fudge ice cream topping). Try the recipe though - you may have better luck.

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