Chocolate Truffles

From: Chef Mike #3

On Dec 22, 2008

Awsome!!! Way beyond my expectations. made a few modifications based on may of the other truffel recipes. 1. I cut back on the condensed milk because one reviewer said it was over powering, 2. I would recommend 3/4 tblsp of vanilla extract, 3. I added 2 tablsp butter (every recipe I found added butter. Finally Super Tip!!! I rolled the truffels in Land O Lakes hot coca mix...Rasberry and Mint flavors.

From: mfb

On Dec 9, 2008

I found this recipe in a Taste of Home magazine from 2000 and was curious if it was posted here - and here it is. I took some of these to a cookie exchange. I made some plain with sprinkles. And, then I made some subbing 1 tsp coconut extract for the vanilla and then rolled those in flaked coconut - yum. I agree about the 2 hours, less is better. I thought rolling them was therapeutic. It was almost like chocolate play-doh. I am looking forward to trying other extracts and toppings. I thought they were very tasty and I really like how easy they are.

From: Artsy Chef

On Jan 31, 2005

These were excellent. I divided the batter and tried other flavorings (lemon, anise, and almond) and took them to work to share. One topping I used was ground nuts, which seemed to be the one everyone liked the best. Suggestion: Chilling for 2 hours is a bit long and it was hard to work so reduce chilling time.

From: Dimpi

On Jul 14, 2006

I made these last week with a 0.53lb slab of ghiradelli semi-sweet baking chocolate and about half a 14oz can of condensed milk. I shaped them pretty small and got 38, then I rolled them in crushed toasted walnuts and put them in pretty little truffle cups. They were absolutely delicious and were the perfect consistency when chilled for some 30 min. Yes, it does set up in less than 2 hours but just set it out on the counter for about 20 min and it'll be perfect. I gave away a dozen each to my friends in pretty little truffle trays lined with golden foil. Thanks for the wonderful recipe, carolinafan!