Reviewed: Dec. 29, 2011

Very good!! My husband LOVED this recipe I will be making this again!

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Reviewer:

elissalong

Cooking Level: Intermediate

Home Town: Kouts, Indiana, USA

Living In: Ridley Park, Pennsylvania, USA

Reviewed: Dec. 23, 2011

I made these for a social, and the consistency wasn't right. I followed the recipe perfectly. They came out, as one reviewer said, more like a thick liquidy fudge. I thought I might've just not stirred it long enough. I tried it again this evening. Used my wire whisk and stirred it the entire 3 minutes and then some, just for good measure. After 2 hours in the fridge, it is nowhere near rolling consistency. I just stuck it in the freezer (which is how I ended up serving it last time--straight out of the freezer), and we'll see how it turns out, but it's not looking good. 5 stars for taste 3 for ease of recipe 3 for consistency 3 for extra effort to perfect

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Reviewer:

MrsWork4th

Cooking Level: Intermediate

Home Town: Bayport, New York, USA

Reviewed: Dec. 18, 2011

i followed this and it didnt reallly work out i used everything and chilled it for 2 hours and you still couldnt roll it so ill have to find another one

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Reviewer:

jonathan watson

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Reviewed: Dec. 11, 2011

I made a double batch of these.... they came out perfect! I added an entire jar of Polander Raspberry Fruit Spread and froze them for a couple of hours while I baked other truffles and cookies. It has been a few years since I made these but I'm glad I found this recipe and I will make them again.

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Reviewer:

panynj

Cooking Level: Expert

Home Town: Manhattan, New York, USA

Living In: Lafayette, New Jersey, USA

Reviewed: Feb. 13, 2011

So incredibly easy. I followed the recipe exactly, but did use a higher-end raspberry spread and Ghiradelli chocolate. Mine ended up chilling for two hours, and it was actually quite stiff to begin with, but worked pretty easily into the shapes I wanted. Ran out of almonds, so rolled them in one of three coatings: chopped pecans, coconut or cocoa. Super yum - thanks for making this part of my hubby's Valentine's Day gift so easy!

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Reviewer:

LAURAHALL

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Cooking Level: Expert

Reviewed: Feb. 8, 2011

Huge hit at my luncheon today! Not as difficult to make as I thought, but a little messy, especially if you dip them in melted chocolate. Messy tastes better!!!!!

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Reviewer:

Dawn

Reviewed: Dec. 19, 2010

This is a really good recipe (after I modified it some). I made them with white chocolate instead of milk chocolate and heavy cream instead of evaporated milk. It was still really soft after 1.5 hours in freezer so I had to keep adding more white chocoloate chips to the mixture to make it hard enough to roll, but eventually I got it to work. Then I dipped them in white chocolate and sprinkled with red/green sugar (for Christmas). When served at room temp. they melt in your mouth and are very creamy. Everyone has raved about them. Now that I've tweaked it and can make it work, I'll definitely make them again.

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Reviewer:

Brett

Reviewed: Dec. 17, 2010

These were really good, and of all of the truffles I made this Christmas, I actually thought these were the easiest! I didn't have the coffee to put in them, so I left that ingredient out. (I was also serving these to kids, so I wasn't sure if they would like the coffee flavor). However, if I make these again, I will probably include the coffee. I rolled in toasted almonds like it said, but I think next time I may try dipping in chocolate, since I like the hard outside and creamy inside. Very good though!

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Reviewer:

Andrea

Reviewed: Mar. 29, 2010

Quite delicious and SO easy! Cured my raspberry chocolate cravings. I'm going to try it with cranberry sauce next time.

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Reviewer:

MRSHART

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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10 users found this review helpful