This was a great recipe. I'd never made truffles before, and was leery of them being complicated and not turning out right. But I made them pretty much exactly as written (I was a little sloppy with the melting and mixing steps). I let the mixture sit in the fridge for 90 minutes instead of 60, since I thought it was too soft for rolling after only an hour. I decorated the truffles 3 ways: with finely chopped almonds, with unsweetened cocoa powder, and with confectioner's sugar. Plus I got to use those little paper cups for the first time ever. I took these to a meeting, and got rave reviews from maybe 6 people - they were a hit. I must say that these are a little different from the usual truffle. I usually think of milk chocolate truffles. With these, the semi-sweet chocolate flavor was a little bit surprising - very tasty, of course, but it caught me off guard. And of course the cream cheese is kind of a surprising ingredient. It all makes for mighty tasty truffles. I highly recommend this recipe and just might make them again soon.
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This was a great recipe. I'd never made truffles before, and was leery of them being...