Truffles

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I think I missed the step where you scoop and have to chill again because mine were a little soft. I used more ganache to dip them in instead of rolling them in cocoa powder or nuts and they tasted great, but I need some hints because once they were out at room temperature they were quite melty. They tasted great but your fingers were all chocolately while trying to eat them.

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I can't even put into words how DELICIOUS these truffles are! The recipe was so easy and simple and turned out beautifully. I did have to refrigerate the ganache for longer than I expected in order to mold it into the truffles, so plan for that. I rolled the truffles into the following: nuts, gram cracker crumbs, sprinkles, and powdered sugar. All turned out wonderful. It's definitely a make-it-again recipe!

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OMG so easy! I forgot that the recipe said to scald the cream and I put it in cold while wisking and it blended easily. It also took less time to set up. Melt in your mouth gooooood! As Rachel Ray would say "YUMMO!" Making different flavors for a party this weekend, dark chocolate mint, espresso, bittersweet and the list goes on. You must try this recipe.