I have made this recipe for years and was glad to see a very similiar version here. The small differences are just personal choices, but this is a GREAT recipe. Definitely freeze the truffle balls for at least an hour before covering in chocolate, it makes it so much easier. (I often will make them and freeze overnight and finish the next day). I have made variations of this and it is always a major delight. It seems to work better to only melt a portion of the chocolate to cover at a time, that way it stays smooth and remains the perfect consistency. I used Ghiradelli chocolate instead of Bakers and usually mix part milk chocolate and part semi sweet. Keep chilled until ready to serve. You'll make lots of people happy with this treat.
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I have made this recipe for years and was glad to see a very similiar version here. The small...