This is exactly what it claims to be - a basic truffle recipe - easy to make and easy to adjust to one's tastes. Granted, I am a truffle-making novice, but not new to chocolate dessert making. I will definitely keep this one to use again.
After reading several of the reviews that said they were too hard, I added extra liquid flavoring to my first batch. When they turned out way too gooey (though they'd make a delicious filling), I reexamined the recipe. I realized that the Ghirardelli chocolate I'd bought was only 10 oz - not 12, like other brands of the same form. The 2nd batch I made, I went strictly by this recipe, and the consistency was perfect - soft and silky, but not melty or mushy.
I don't know if perhaps the type of chocolate others used played a factor in their dryness - or altitude, moisture in the air, etc. But for me, these proportions were a great start.
I've tasted truffles that were more light and fluffy, and I'd like to find a recipe for those in the future, but I discovered in my searching that there are many different ways of making truffles - I imagine those are an advanced version (not a "basic").
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This is exactly what it claims to be - a basic truffle recipe - easy to make and easy to...