Chocolate Truffles

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used milk chocolate and 60% cacao the last two times I made these, but I think next time I'll use semi-sweet instead. The reason I'm thinking that would be better, is because I can't taste the coffee or Frangelico. Unless I up the amount of coffee/Frangelico, or??
Definitely feel like less cream is needed- and if anyone has an issue with the chocolate not melting completely, I had a double boiler ready and I placed the bowl I had the chocolate in on it, and it turned out perfect!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are delicious truffles! I found them fun and easy to make. I used 10 and 12 oz of Ghirardelli's Bittersweet and Semi-sweet respectively, and got just the right balance of sweetness. The hardest part of the recipe is getting the skin off of the hazelnuts. I toasted them for 25 minutes at 325F, and rolled them in batches in a towel, then pulsed them in a food process. The skin doesn't all come off, but that's ok, and they lend a great complement to the sweetness of the truffles. They kept well in the refrigerator in a Ziploc bag. I will be making these again, the same way, or possibly trying some variations of coating.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The recipe was very easy to make, and the great advantage is that they can stay in the refrigerator for weeks. I made these during the holiday season and could provide them as gifts and for dessert buffets over time.

Time saver: I chopped the chocolate in the food processor.

My favorite combinations were the truffles rolled in cocoa or coarsely chopped hazelnuts. I tried the powdered sugar, but it was absorbed by the chocolate, so they didn't look presentable.

There is some chill time that you have to consider with this recipe, and rolling the truffles can get a little messy, but the end product is well worth it. A real luxurious treat any time of the year.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this recipe with my daughter-in-law and her Mom, it was fantastic.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Really nice complexity, like an adult fudge! I used Dove dark chocolate and nestle semisweet. I rolled some in pwd sugar and cocoa pwd and others in roasted salted pecans. They ended up a little dry on the outside, so I was thinking I will make like a turtle fudge with it, pour it in a 9 x 9 pan then pour a thin layer of caramel over the top, I use the golden leaf recipe it's awesome, and top it with pecans. I think the truffle will keeps it's perfect smoothness if I do it this way.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious and decadent! I made these today to serve to some friends coming over tomorrow, for tea. I wanted to make it a special get-together. Truffles on Wednesday afternoon qualifies! Don't you think? This recipe was easy. Instead of adding prepared coffee I added prepared espresso. Mmmm. After I let it sit in the refrigerator a few hours I rolled the chocolate ganache in cocoa powder first, then in the confectioner's sugar. Some with only cocoa powder. Thank you Ina. Easy recipe to follow, however I didn't get 60 truffles out of this recipe, try 1/3!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Could this be any easier and more delicious??????????? I have yet to try any of Ina's recipes and been disappointed ! I did one recipe with confectioners sugar but tomorrow I'm planning on rolling another one in ground nuts ...I've had to hide them from my husband so there will be any for the party....

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fabulous! However, I found it takes more than 45 minutes for the ganache to harden to the point where you can scoop them as Ina does...at least a couple of hours in the fridge.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These were the first truffles I had ever made, actually the first candy I had ever made. After chilling, rather than rolling in powdered sugar or cocoa, I rolled them in some melted chocolate. I then rolled some of them in toasted coconut and some in chopped nuts and chilled. They turned out beautiful and my party guests were very impressed. I left out the liqueur as kids would be eating them. They tasted like high end chocolates.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent chocolate flavor, easy to make, clear directions. Liked the hint to roll in powdered sugar, instead of cornstarch, to keep from sticking to your hands when shaping. Sets up in an hour! Yea! Sometimes other recipes give you a set-up time and you have to double it, these do set up in an hour.