Chocolate Truffles

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These are good, but are too soft, even after hours in the fridge. They either need less cream or more chocolate. I added more chocolate so that they would firm up and I could roll them. I also substituted 2 T orange juice & 1/2 t. orange extract for the Grand Marnier, and they tasted great!

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I followed the recipe exactly in Ina's cookbook, and it doesn't get any easier than this! Simple, delicious and looks and tastes like you worked much harder than you did!!

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I MUST BE HONEST, WHILE REFRIGERATING FOR AN HOUR,I WAS READING THE AWFULL REVIEWS AND DIDN'T EXPECT ANY MIRACLES BUT THEY WERE PERFECTLY FIRM AND DELICIOUS!!

I USED KALUAH COFFEE LIQUOR AND WERE DELICIOUS, I DON'T GET IT WHY SO MANY PEOPLE FAILED IN THIS RECIPE MAYBE THE WISKING HAS TO BE PROPERLY.

I READ SOME REVIEWS THAT IN THE SHOW, INA SAYS 1/4 CUP OF CREAM , BUT THIS AMOUNT IS ALMOST EQUAL TO TWO TABLESPOON , TRY TO MEASURE AND YOU WILL SEE. THANKS INA!!!!!

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I TRIED THIS SO CALLED EASY RECIPE FOR

TRUFFLES, WELL, BEING A 1ST TIMER AT THIS...

IT TASTES VERY GOOD BUT NEVER GOT THICK

ENOUGH TO FORM THE BALLS. GOT OUT

ANOTHER RECIPE, (ALTON FROM THE FOOD NETWORK;

USED THAT; AND IT WAS A MIRACLE EVERYTHING

WAS PERFECT. LATER TO MY AMAZEMENT, IT

SHOULD OF BEEN PUT IN RECIPE TO

REFEGERATE THIS FOR HOUR!!!!!!!!!!!!! WILL

NEVER MAKE THIS RECIPE EVER AGAIN!!!!!!!!!!!!!!

VERY DISAPOINTED IN WASHINGTON

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This was one of the easiest truffle recipes I could find (and was directed here by a fellow reviewer who was overwhelmed by Alton Brown's fussy recipe. I made these for my husband for Valentine's day, using Ghiradelli's Espresso Escape bars as my bittersweet chocolate and Hershey's Dark Reserve 65% cacao with cacao nibs for my semisweet chocolate (I love the texture that those nibs add. I refrigerated the melted chocolate for about 2 hours before shaping, which was probably almost too long as it was quite hard by that point. I used a small cookie scooper to form the truffles which made them a little oversized (and only yielded about 35 truffles but made the shaping much easier and less messy. My husband loves toffee, so I actually altered these by adding toasted finely chopped pecans to the chocolate and rolling them in crushed Heath bar. These are just so indulgent and delicious, it is like a spa vacation for your taste buds. They were gone in no time, so for our waistlines I'd better not make them too often but will definitely make them again!

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For all those that complained about being drippy, runny, or did not set up, that is because the recipe on the website is incorrect when it gave instructions to "set aside at room temprature for 1 hour". In Garten's cookbook, Barefoot in Paris, the proper instruction is "Cover and chill for 45 minutes to an hour until piable but firm enough to scoop." I've found you should always check the original recipe as many on this site deviate from the actual recipe. If you make according to her recipe they work just fine and are fanastic.

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i loved the truffles, however, when i saw her making them on the tv it confused me. she started out w/ "heres 'some' cream warming up" never said how much also she mentioned coffee when she balling them up but never said when to add it or how much! than when you read the recipe here on the net it goes into more detail of how to prepare it. i'm glad i have the net to find the whole recipe :(

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These are fabulous truffles, especially if you use the Grand Marnier. The only problem was it took far longer for the chocolate mixture to firm up enough to roll out into balls. More like 5 hours instead of 1.

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It was so easy to make and everyone enjoyed it.

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I made them for my husbands valentines. I made them heart shapes. He loved them. Thank You contess'a. five star