Dark Chocolate Truffles

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Excellent truffle - lighter than most, good mouthfeel - try them with almond or hazelnut extract and roll in almond/hazelnut meal as a variation. Received rave reviews at all cookie exchanges I took it too, and even those who didn't usually like dark chocolate loved this one. Note that the flavor mellows after about 8 hours, so I found it is best made ahead of time. In my kitchen, this took about 4 hours to make, start to finish with cooling time. I've made 8 batches so far, and will be doing another double batch before the 2013 starts.

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Love this recipe! This is very similar to another truffle recipe I have that eliminates the rolling. I pour the blended chocolate into a plastic wrap line 8 x 8 pan (I double the recipe, cover the top with the plastic wrap and refrigerate - 3 hours or overnight. I pull the whole block out onto a cocoa dusted board (or piece of waxed paper. Using a heavy knife (warm water dip and a quick wipe with a towel I cut the block into strips and then into cubes. Then roll them in a bowl of sifted cocoa. Voila! Not quite as time consuming as rolling them and just as yummy!

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Like Jopalis, I put some Chambord, (Raspberry liquor in my mix. Since anything Raspberry is always a plus for me, my friends called it a 10+ truffle.

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One of the best truffles I've made by far! One note - plastic/vinyl disposable gloves are a much better alternative to latex gloves for rolling these into balls - so many of us chocolate lovers are also latex allergic! Love Tyler's recipes, this one will be used for my Christmas gift giving for sure!

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This recipe was very easy to follow. They are super easy to make. I also grated the chocolate as one reviewer said chopping it left some pieces too large and they didn't melt. I didn't want to take any chances so I grated mine. The only reason I deducted a star is that I did not care for the 70% cocoa candy. I think they turned out too bitter for my taste. Since I had the candy prepared, I decided to roll half of them in white powdered sugar to add some sweetness. I would definitely make them again but I would use 60% cocoa chocolate.

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Some additional instruction would be nice as other rater stated. Also perhaps an optional addition of some liquor or liqueur. Nice flavor.

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I made these to take to Easter dinner. I made a few changes. I coated them in: crushed oreos, powdered sugar, and crushed walnuts. I made sure to roll them in my hand of a minute so the coating really took to the chocolate. These were a HUGE success, and were gone within minutes!

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Very, Very, Dark! Very easy, they made great gifts.

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I'm very much a beginning cook, but I do know my way around the kitchen. This recipe would've been better if they'd told you exactly how much time to whip the chocolate mixture for. I ended up tossing the first batch, because it came out like chocolate butter. When I made it again, I found a similar recipe that told us novices to beat it for 2 minutes, then suggested piping out 1/2 balls onto a lined cookie. MUCH easier and neater.

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Tasty and wonderful to experiment with different 70% chocolate brands.