YUM!!! I did cool the mixture overnight, and so glad I did. Then once rolled into balls I put them in the freezer for a while before coating them. I coated in semi-sweet choc, I considered white choc as that is what my husband likes, but in the end I'm glad I didn't as I think it would be too much white choc. Got lots of compliments on these - they were soooo good!
these are sooooo good!! easy and great flavor. do let them set up over night in a pie pan so they are firm enough to work with. i used a melon baller to scoop out the filling and make balls. my son and i wore latex gloves so our hands would not be too messy. i used cooling racks to pour the chocolate OVER the truffles and the other chocolate went back into the melting bowl. better than dipping them. they sort of melted on me when i did that.
I was really looking forward to making these, but they did not turn out at all. I do not know what I did wrong, but the truffle centres came out gooey and way too runny. Less whipping cream maybe?? When I tried to dip them in the melted chocolate they did not maintain their shape and just started to come apart in the chocolate. Too bad :(
Delicious! I made these to give as Christmas gifts and they were to die for! The combination of the smooth spiced filling and chocolate coating are simply divine. Thanks for the recipe!
My kids call these "Eggnog Truffles" and they are disappearing quickly! They were really gooey to roll, but the taste makes up for it! I sliced the filling into 36 squares, to keep the truffles the same size ... this worked well. Thanks Pamela for a great recipe!
I had a super amount of trouble with these. They wouldn't firm up for me at all. They practially disintegrated when I dipped them in the chocolate (which was just warm enough to stay melted) The few I did manage to get dipped and set before they gooed all apart tasted very good. I may try these again and add more white chocolate to see if that helps keep them firm.
OK! These truffles are sooooo good! I did notice that some cooks found out that the filling was to runny to roll, so I kept the filling in the freezer over night. Roll them into small balls and put them right back to the freezer. (The last couple filling balls were a little sticky, but most of them were easy to work with.) After 30 minutes, I coat the fillings with melted dark chocolate, add candy sprinkles, and then freeze the truffles again before serving. They turned out wonderful!
As I'm sure many others did, I made these as gifts for Christmas this past year.
I agreed with the reviewer who doubled the spices. I'm not quite sure if I doubled it, but I added about the same ratio until I was happy with it. I also let it set in the fridge overnight and the consistency was perfect for rolling and dipping.
Everyone we gave these to loved them. My husband also loved them. At first I thought they were great, but I got REALLY sick of them REALLY fast. I thought the filling was a bit dense for a truffle, but they went over so well I'd make them again.
We as a family didn't care for these, but a lot of friends enjoyed them.
I love this idea! After tasting it I thought the filling needed more spice though so I doubled them. A great Christmas treat.