25 Reviews of Chocolate Truffles

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!

From: Khadija

On Apr 3, 2005

one word- DELICIOUS!! i made these twice: the first time i made them i did not read the instructions properly and chilled them for only one hour- which did not harden them at all. however, my sis and i just ate it all with a spoon hehe. the second time i chilled them longer and rolled em in coconut!! the best truffles ever!!

From: Chef #340041

On Sep 16, 2006

Great recipe! I made for our church bazzar. I used amaretto instead of vanilla. I used Ghirardelli semi-sweet chocolate chips as were on sale for $1.88 a 12 oz bag. And used generic condensed milk. At 50 % power they melted in aprox. 90 sec. (really). I chilled for aprox. 45 mins. They were even a little warm, but no problem, used a cookie scoop and rolled in toasted coconut, and some in crushed gingersnap cookies. Made 48 as said.

From: Trixyinaz

On Aug 6, 2007

These were excellent and EASY. I am knocking two stars off because the time to make this recipe is NOT 10 minutes (the reason I chose this recipe) and b/c the chilling time of 2 hours is way too long. Unless I am the bionic woman, it is pretty difficult to roll 48 balls in 10 minutes. I did not heed the other warnings about the chilling time and when I pulled the chocolate out of the fridge an hour later, it was pretty hard - too hard to even work with. I left it out on the counter for a bit to dechill. As per someone elses review, I split the chocolate into two batches. One batch I used raspberry extract and the other batch with vanilla. I much prefer the raspberry extract - added such a nice flavor. Then I split each batch again. I took some cherries, cut them into quarters and patted them dry - half of each batch would get a cherry in the center. I rolled a chocolate ball then pushed my finger into the ball to make a crater. I placed a cherry piece into the center, formed the chocolate around the cherry and reshaped the ball. I rolled mine in 6 different coatings: Chocolate sprinkles, cinnamon, powdered sugar, crushed pretzels and finely diced walnuts. To make sure the coatings adhered to the balls, I dipped the ball into the cherry juice and rolled the ball until it was soft and sticky on the outside. Then I plopped the ball into the glass with the topping and swirled it around for a nice coating. It worked perfectly and my balls were perfectly coated. No one could believe that these were homemade. Everyone at the wine tasting party LOVED them and asked for the recipe. Thanks for a great truffle recipe - defintely worth the time and effort. Just modify it to reflect the actual amount of time to make and cut down on the chilling time to maybe 45 minutes if that. Thanks again!

From: Tanya Pants

On Jan 2, 2006

Thanks for this easy recipe! I rolled them in coconut, cocoa and crushed pecans. I also just pressed one pecan on top of some of them which looked cool, too. I put them in little boxes and gave them away - everyone loved them- thanks again!

From: tunasushi

On Jul 10, 2006

Nice truffles, but they taste too much of condensed milk! It set up way faster than 2 hours and were easy to handle. I rolled some in crushed biscuits, some in chocolate jimmies and some in chopped almonds.

From: Evie*

On Dec 27, 2005

A different way for me to make truffles, easy to follow directions and rewarded with delicious truffles, I gave these away as part of my goodie Christmas trays..I rolled them in all the optional coatings and set in red foil truffle cups, very pretty to look at and yummy to eat.

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: jas kaur

On Aug 24, 2008

this was really good i used dark chocolate and even then they were really sweet i chilled the mixture for abt 30 min n it was perfect to handle i rolled mine in flaked coconut and coarse ground walnuts served them in muffin liners n they truly looked proffesional i halved the recipe and got abt 22 truffles which was pretty gud . this is a recipe u cant goof up with its pretty simple n the end result is really elegant but all said and done these are really rich no one cud eat more than one !! yet its great !! thanks!!