Reviewer:

happyhippy1000

Cooking Level: Expert

Home Town: Aschaffenburg, Bayern, Germany

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Reviewed: Feb. 17, 2009

These tasted phenomenally, but were a pain once put in the mold. I had to scoop them out with a spoon and re-shape them because they would not come out of the mold. The soft consistency meant none of the normal tricks (freezing for a few seconds, running hot water over the bottom of the pan, banging the pan, etc.) would work. I'd suggest spraying the mold with some cooking spray before you put the chocolate in the mold or not even using the mold at all and maybe shaping inside cookie cutters. Even though they didn't look too beautiful, they sure tasted GREAT!

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Reviewer:

Karen Rich

Cooking Level: Expert

Home Town: Havertown, Pennsylvania, USA

Living In: Media, Pennsylvania, USA

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Reviewed: Feb. 15, 2009

These taste amazing! I didn't have a mold so I put them in a mini muffin pan. They didn't come out though, so I scooped them out with a spoon and took a small cookie cutted and cut the shape out of them that I wanted. Everyone was right about the dipping in chocolate part, it needs some oil. Also, I did not have any gold leaf so I dipped mine in cocoa. Delicious!

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Reviewer:

Sara P

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Reviewed: Feb. 14, 2008

Too hard to make, I like the idea of oil and will try that next time.

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Reviewer:

nikko

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Reviewed: Feb. 15, 2004

I attempted to make these for my husband for Valentine's Day. While they tasted great and were very rich, I'm giving it a 3-star rating because it was not as easy a recipe as it seemed. As I anticipated, the truffle mixture did not come out of the heart molds. And the chocolate to dip it in needed to be thinner for better coating. I've seen several other truffle recipes that add vegetable oil to make it easier for dipping. I would suggest adding oil to the chocolate for dipping and not putting the truffle mixture into molds. Great recipe, but it needs some modification.

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