I made these truffles exactly as directed, dividing the mixture into three parts. I didn't use liqueur for flavoring, but would like to in the future (my extended family does not like alchohol in food). It was a bit tricky getting the exact proportion of extract flavorings (orange or almond or vanilla) right for each part. An even 1/2 tsp of extract did not flavor each mixture well enough, so after starting with 1/2 tsp each, I had to carefully adjust upwards until I got the flavor right. Each flavor was different in the proportion of extract. I would have given these a 5-star rating, because the taste is amazing, but I found the truffles too stiff to roll into balls after sitting in the fridge for an hour. The mixtures had to sit on the counter overnight to make them even slightly pliable. It also would have been nice to have instructions on how to make a dipped coating, as this recipe only makes the "inside" of the truffle. Hopefully, they will hold the different suggested coverings after I finish rolling them. The mixture is very stiff, and may not hold ground nuts or jimmies easily. However, the recipe is easy, and very decadent as written. I will make these again, but will try to roll and coat the candies with the described coverings with little or no refrigeration, and then refrigerate them after they are completely assembled. Yummy!
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I made these truffles exactly as directed, dividing the mixture into three parts. I didn't use...