By Realtor by day, Chef by night on March 17, 2009
Photo by Lalaloula
Photo by Lalaloula
"These will be the easiest truffles you've ever made and they are sooo yummy! They are a tradition at my house for Christmas and we coat them in pink-tinted white chocolate for my daughter's birthday. You can shape them like eggs for Easter and dip them in dyed white chocolate or roll them in colored sugar. You can add different flavorings, different coatings, substitute milk, dark or white chocolate... the variations are endless. No matter how you finish these, they will taste great! The original recipe came from one of the chocolate companies several years ago but I can't remember which one."
Serving Size: 1 (16 g)
Servings Per Recipe: 30
"Super easy and yummy desert!! I took these to a Christmas party and they made a great presentation...I rolled them in coconut, crushed oreo's, pecans and multi color sugar crystals.
I used Ghiradelli semi-sweet chocolate chips and they were so smooth and creamy. I made the chocloate a day ahead...left in refrigerator overnight then rolled the trufles an hour before the party put back in fridge to set. I will make again..Thanks for posting!!!"
"Wow, I never thought these would work out this great! They are very decadent and smooth with a lovely chocolate flavour (make sure to use good quality chocolate, it makes the truffles). The rolling proved a little difficult for me as I had very warm hands, but in the end it worked out nicely. But not well enough for me to attempt easter eggs, so I just made balls. lol I had so much fun rolling the truffles in all sorts of things and the finished truffles look so colourful and cute. I am very happy with this recipe and will certainly make it again! Made and reviewed for PRMR April 2010."
"These are easy peasy truffles, and such fun to make. Very rich in flavor, and beautiful rolled in the red and green decorator sugar. You have a permanent fan in my DSIL who is the hugest chocoholic I have ever seen. Thank you for such a fantastic and fun recipe."
"Move over, Fannie May! These may be the best chocolate truffles I've ever eaten! I rolled them in chopped hazelnuts and drizzled them with melted milk chocolate. Thank you so much for this recipe! Made for KK's Cookie of the Day event."
"Extremely easy to make with an excedingly smooth and creamy texture. Made into Easter eggs and the word that comes to mind is...CAAAAAUUUUUUUUUTTTE. Made with the grandchickadees."
"Oh my gosh these are delicious little morsels and extremely easy and addicting, and since this was a test run for the holidays i only made half a recipe, I rolled half in powdered sugar and the other half in finely chopped walnuts, I am going to make more soon, this was made for KK's forum Cookie Exchange event, thanks Sherri!"
"These truffles were fantastic!!! A+ Did not last long at my place :O)"
"These are excellent. And no butter! Think of all the calories saved... Thx. for posting."
"These are so scrumptious! I may never eat again! Oh my, what a wonderful, delicious candy! Although, mine didn't turn out as pretty as yours, Sherie, they were, I'm sure every bit as delicious! I'll be making MORE of these to send in Christmas packages.Thanks so much!! Made for KK.'s Cookie of the Day event.I rolled a couple in a cocoa powdered sugar mixture."
"DH said they taste like they were professionally made. Rolled some in toasted coconut, some in ground walnuts and a few in sifted cocoa powder. I would prefer the walnuts not so fine next time. We're saving half for when our nephew visits from NB tomorrow. Thank you."
"Made a half batch to bring to a Holiday party this week. Let the chocolate set up in freezer for about 30 minutes, then re-rolled to form a better round shape. Let sit another 15 minutes in freezer then took out and rolled in toppings. Definitely easy, just don't be in a rush to get these done-you need some patience to wait for them to set up. Will be making these again for sure.. thanks for posting such a delicious recipe!!"
"These are awesome truffles.... I truly enjoyed the ease of making these and the taste was smooth and creamy.. Thanks for sharing."
"Very easy treat. I had a slight problem with getting all the chocolate pieces to melt when the boiling cream was poured over them no matter how much I stirred. I added a raspberry flavored cocoa disc to one batch and a hazelnut disc to the other batch. I used three different coatings to roll the truffles in. First I used cocoa powder, which I do not recommend as it makes the outer coating bitter. Then, I used ground up cocoa roasted almonds on some and toasted coconut on the others, both of which were tasty."
"I think this recipe is fine."
"Something didn't come out right on this one. In THEORY it worked, its basically just making a ganache, but in practice it kind of fell short. To save on sugar, I used Lindt 85% dark chocolate, but having followed the recipe as stated, the chocolate didn't incorporate well into the cream. I eventually put the bowl as a double boiler, but I didn't want to overheat things, so at best, these truffles could be called "rustic". Perhaps it was the chocolate I chose or my lack of experience working in chocolate, but I'm not that impressed with these."