Valentine's Day Truffles

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too oily! too soft to roll, still in the refrigerator trying to get to the point I can roll. followed recipe to a "t". going back to ganache.

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Amazingly simple and everyone was so impressed. Rolled some of the truffles in coconut too which did not stick as well as the sprinkles but tasted great. After I made them, I put them in the fridge for ten minutes to set.

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I'm not sure why some say there is too much butter - I make truffles every year (this year 15 flavors and I'm confident this one will be a new favorite. The only think I can think of is that I used molds rather than hand-rolling, maybe this is where the amount of butter made a difference but I can confidently say I'll use the same recipe next year with only one possible alteration: I'll probably double it!

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Not very good. I used all bittersweet chocolate, and it STILL came out toothachingly sweet.

Also, having read the other reviews, I reduced the amount of butter, but that made the mixture very heavy - it felt like it was on the edge of seizing.

I'm going back to the traditional method, i.e. ganache.

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I've only read the recipe and review about the butter, recipe being too oily, etc...

I make truffles all of the time and I have never used butter. All you need to do is bring heavy cream to a slight boil and then pour over top of the chopped up chocolate in a bowl. Let sit for about 5 minutes then stir until chocolate is melted. At that point you can add whatever flavors you're using for the recipe. Mix well and then refrigerate for about 1 hour or so until set. If you are using high quality chocolate, it will not turn white when you use this method for setting time. After removing from the refrigerator, the chocolate will be very easy to roll. Be careful not to leave in too long or the chocolate will become too hard to work with.

Also keep in mind that the temperature of your kitchen makes a huge difference. If it's too humid, warm, etc...the chocolate will not set right. You need to work in a cool, dry environment.

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Agreed, there is an excessive, unnecessary amount of butter in this recipe, I will use less next time. Besides that I think the key is handling them very quickly and infrequently. You just have to let them set... The salt addition is amazing. They were extremely easy and quick. I liked them very much.

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There is indeed too much butter. I used only half a stick and a little more honey. I didn't have coarse sea salt so I just used a little bit of regular salt and cocoa powder to roll the truffles in. Avoid handling them too much because the chocolate begins to melt from the warmth of your hands.

I put them in the fridge for some time. Came out delicious.

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I decided I would make these truffles as a present for Valentine's Day. Made them exactly to the directions. The truffles are gross and too oily. They don't harden up. I thought a stick of butter sounded like too much and I should have stuck with my gut. Now I have soggy truffles and no time to fix it.

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I made these using Teuscher's dark chocolate and all organic ingredients. I felt I wasn't the best at rolling the truffles so I used a Wilton's truffle candy mold but didn't add the sprinkles. Instead, after they set, I rolled them in dark chocolate cocoa powder (suggestion: use Green & Black's organic and all I can say is... WOW! Everyone who tries these say they are the BEST chocolates they've ever had. Not bad for my first and second time :