Chocolate Truffles

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Easy, no-fail recipe. Awesome.

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Absolutely delicious!

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This is a great recipe and very easy! I was a little impatient, so I got the chocolate started melting in the microwave for coating the truffles because the heating pad was taking a long time, and it still turned out well. They have a very strong taste, so I plan to use semi-sweet chocolate in the next batch and may try Grand Marnier instead of Brandy for a different flavor.

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Have made these for the past two Christmas seasons. They are time consuming, and they are a mess, but they turn out pretty good (although maybe not the prettiest truffles you've ever seen. I do recommend cutting back on the amount of brandy. I hardly add any, otherwise the inside is a little too gooey (and I don't like my truffles to be too booze-y. Additionally, I always replace some of the semi-sweet chocolate with milk chocolate. Rolling in toasted coconut seems to be the most popular flavor among friends and coworkers.

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The chocolate to liquid ratio seems slightly off. I personally think it should have slightly more chocolate as the consistency is too soft to roll. The best way to handle this after chilling is scoop it out with a mellon baller onto parchment and freeze it. Take it out and dip in chocolate and toppings. Otherwise, you may want to increase the chocolate slightly.

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it had good ingredients it just turned out a HUGE mess and make sure you have all of the supplies before you start...i would NEVER make them for a party or anything because they turn out looking like poop! (we may have done something wrong but we tryed our best!

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in place of brandy -orange juice & the zest of one orange
roll in cocoa, powder sugar, cayenne pepper just a pinch & cinnamon and rolled the truffles in this combo (in place of cocoa you can used a flavored cinnamon hot chocolate mix and a pinch of cayenne or any flavor hot cocoa mix for those who find cocoa powder to be to bitter
My favorite truffle mix (makes 60way less messy
1 8oz cream cheese softened
3 cups sifted powder sugar(sift then measure out 3 cups sifted
3 cups bitter sweet chocolate melted over double boiler
1 1/2 tsp vanilla or any flavor you like...rum, burbon, brandy get creative! (you can even divide and make several flavors

in mixer cream the powder sugar & cream cheese together when well mixed add the melted chocolate and stir in flavoring of choice
cover and place in fridge at least 45 minutes
I take a spoon of mix and roll into a ball with gloved hands then roll in nuts or any topping of your choice.

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Ok, I just got done making these for my company christmas party... I have attempted truffles before and now I remember why I don't do them more often!
First off, you don't need it, BUT a melon baller really does help VS the 2spoon technique,it's challenging to "ball" them once they have firmed up. Yes they melt, but they don't reform. Also when you are making the semi-sweet glaze, make sure you have a good working candy thermometer, I opted not to use the whole "heating pad" technique as it seemed fussy, half way through I found out how it would help.. I wanted the "snap" of the outer shell. My thermometer crapped out, couldn't find the right temp for my chocolate, so then it was melting the ganache, and it was difficult to adhere my toppings too because my chocolate was melting!!! Grrr!! I'm sure they taste great, but the recipie really does make it idiot proof if you (1 have the tools, and (2 follow it correctly for the first time! They weren't pretty, but they'll do! Good LUCK!!

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great ingredients, followed all directions...followed by disaster

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Very intense chocolate flavor. Messy to make and too much effort for the outcome.