Balsamic Chocolate Truffles

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these were a mess to make and turned out just mediocre. i won't be making these again

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Followed the directions, only subbing semi-sweet as hubby is not a fan of dark chocolate. Wasn't bad but just tasted like chocolate, couldn't taste the balsamic at all. Nothing special. I actually thought the cocoa powder was a nice touch but agree with another reviewer that nuts would have been tastier and would have added needed texture.

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It's hard to find delicious desserts that are this easy to make! I loved them and so do all of my friends!!

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I love balsamic vinegar and thought this pairing would be excellent, and it was. I have read other reviews and have a few suggestions. I increased the balsamic by 2 teaspoons, I scoop the mixture out using a number 60 ice cream scoop onto the parchment lined sheet pan then return the pan to the refrigerator for 30 minutes then shape them into balls then into the coco powder. I love the overall mouth experience of the bitter coco powder, then sweet chocolate and the tang of the balsamic. Excellent recipe

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I added 4 teaspoons of balsamic vinegar, because after adding 2, I still could not taste it. I also added 3/4 cup of cream instead of 1/4 as I don't like my truffles too dark. These are heavenly.

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I love Giada but this one is a waste of time...its just not good! ITs very messy to make the balls. Sorry Giada!

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These were very good. My college friends loved eating these truffles.. It was hard to mold the truffles into small balls though. All in all, I would recommend this dessert!

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The flavor is perfect...smooth, rich, velvety. Timing the firmness of the chocolate for rolling into balls was a puzzle. I doubled the recipe and had the chocolate in a metal bowl. After one hr in the fridge, it was still too soft to roll. I ended up leaving it for several hrs until firm, then then leaving it out on my counter to check periodically. The problem was that the center was softer than the sides. Once it was finally right, I used a melonballer. I suggest discarding any chocolate that scoops up in a broken fashion, and only use smoothly scooped attempts. I tried to press the fragmented ones together, and even though they looked like the others, they had a different consistency when eaten. Also, avoid a metal bowl. They were yummy in the end!

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This receipe is so easy and absolutely delicious. Everybody was WOWED by these truffles. The only adjustment I made was to NOT let them sit out in room temp for 2 hours. That's too long in my opinion. I removed them from the fridge and began forming them into balls immediatly. I rolled some in cocoa as Giada did but I also rolled some in chooped hazelnuts. I imagine any nut would taste fantastic. I also rolled a few that were refrigerated for a really long time in some melted white chocolate. Yummy!

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Wonderful flavor. I found using a melon baller, that I would periodically put in the freezer to chill, eased the making of the truffles. These are very messy to make, even with disposable gloves, but well worth the effort