Tasty even without any vanilla!(Although will make with vanilla next time if dont use liqueur) Made these for brother's 21st birthday. Really wasn't sure about using 1 Tablespoon of liqueur for each third of the batch, But I think now, that was probably right. I tried 1-2 teaspoons, and while the truffles were delicious all on their own, I couldn't really taste any of the flavors. Once we determined that we couldn't taste the flavor I rolled some in cinnamon, some in finely chopped almonds, and drizzled some with melted butterscotch to make them unique. Also, I froze them for about 2-3 hrs which was way to long. I had to let the chocolate soften in my hands before it could be rolled into a smooth ball. 1 hour or even less would probably be about right. You are looking for the mixture to feel semi hard to the touch but not rock hard. Tips for rolling: -cold hands work best -don't try on roll with one hand on a cutting board or parchment paper. Roll between two hands and be patient. You want it to be smooth. -If you find that your truffle has cracks, just keep rolling it. It will soften up and smooth out Storing advice: -These store well for a good while in airtight tubberware but after about a week, begins to taste more like a ball of cream cheese than a ball of chocolate -If you store on a counter to keep them semi soft, keep them in a cool place so they don't spoil -If you store in the fridge, but don't like how hard they get, let them thaw in an OPEN container on counter.
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Tasty even without any vanilla!(Although will make with vanilla next time if dont use liqueur)...