Great recipe. Based on other cooks' recommendations, I reduced sugar to 2 cups, and for chocolate used 2 cups of chips + 2 oz. of dark chocolate. Refrigerated mixture overnight. Made two batches, each yielding about 4 dozen gumball-sized truffles (any smaller seemed skimpy): one batch had vanilla, the other real peppermint extract. For "regular" batch, rolled them in powdered sugar, cocoa, or shredded sweetened coconut. For mint batch, rolled in festive peppermint sugar or drizzled with melted white chocolate. Five versions in all...perfect in mini cupcake papers nestled in holiday tins for a lovely homemade gift!
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Great recipe. Based on other cooks' recommendations, I reduced sugar to 2 cups, and for...