This was a fabulously easy and tasty recipe. The people I served it to were half-joking that I should make these to sell! I used Ghiradelli chocolate chips, 2 cups unsweetened and 1 cup milk chocolate, rolled in either cocoa or powdered sugar since I was in a rush. I left the batter out for a bit before refrigerating it for 2 hours, which left it very hard. Microwaving for 1 minute softened it up just enough though. As I said, I was in a hurry, so I wound up putting the finished truffles in the freezer for about 15-20 minutes so they'd harden fast enough. (I also had a ~30 minute travel time during which they could get back to room temperature, though.) I would definitely make these again.
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This was a fabulously easy and tasty recipe. The people I served it to were half-joking that I...