Chocolate Truffles

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Refrigerate the chocolate mixture overnight then roll them the next day. If serving, freeze for ten mins. They will thaw just in time for your guests. SOOOOOOOOOOOOOOOOO good!

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I like them

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I followed the recipe exactly but used hazelnut flavored Kahlua instead of Grand Marnier. Also, after the chocolate sat at room temp for an hour I put it in the freezer for about 10 min. I worked in batches of about 9 balls, putting the chocolate back into the freezer after each batch. This method made shaping the truffles very easy. I rolled some in powdered sugar and others in ground pecans.

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These are outstanding! I made them following the recipe to a T but refrigerating for longer periods of time during the "waiting periods". They're a bit messy to make but nothing a little refrigeration won't help out with.

I'm going to try them with different liqueurs and other flavorings and different coatings (I'm thinking coconut curry or something like that. I'll let you know how that turns out...

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These truffles were delicious. I substituted the heavy cream for half and half because I unexpectedly needed a dessert, so the consistency was off. I would avoid that substitution. Otherwise the taste was great and they were very rich.

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For people who have problems with forming the balls, try this technique: first place the made truffle chocolate in the fridge(at least an hour. When you are ready to make the balls, take a melon baller and lightly scrape the chocolate until the chocolate starts to fold over. Then take the back of a teaspoon and round out the the chocolate, scraping the extra back into the bowl (you can use it for the next ball. Next, take the teaspoon and scoop the chocolate out of the melon baller. With the back of the melon baller, drop the ball on the parchment paper. Don't stress if the balls aren't perfectly sphere - you can reshape them later. Put the truffles back into the fridge. After at least another hour, take out and immediately make them spheres by rolling them in your hand. Voila! Then roll them in nuts, sugar, etc. Enjoy!

I also use 1 tbsp of Peppermint extract instead of the liquer. Delicious!

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Very easy. They impressed my guests as a parting gift at the end of the night. Because the temperature was in the 70's here it took 2 hours to get solid enough to scoop onto the sheet pan. I ended up putting it in the fridge for the last 20 minutes. We paid $40 a lb for these in the chocolate store so I was very happy to find a recipe for them that was so easy to follow! Thanks Ina.

Do not substitute the heavy whipping cream for anything else. If using milk chocolate (I did a mix of bittersweet and milk chocolate add and extra 2 oz of milk chocolate to the blend. I also mixed the powdered sugar with the cocoa to cover.

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Awesome! The only thing I would change is not rolling the truffles in cocoa powder. It was a little bitter. Crushed nuts are a great idea and same with the powdered sugar! I definitely will make these again! Thanks!!!

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I made these for my wife to take to work (She works at an art college where their biggest department in the culinary department and these things were a huge hit.

I will say, like everyone else has, stick them in the freezer for about 10 minutes before you try to make them into balls.

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SO delicious! I made these using Peppermint Extract in lieu of Grand Marnier and they are just wonderful!

For those having a hard time getting them shaped because they're gooey, you might try this: Use a small cookie dough scoop to drop them on the wax paper, freeze for about an hour, then coat as you like. The cookie dough scoop makes a perfectly round dollop w/ a flat bottom so they sit beautifully.