Easy Decadent Truffles
Insanely easy, but oh so rich! Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties.
Insanely easy, but oh so rich! Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties.
These turned out amazing! I made two batches total. My first batch was devoted to a raspberry truffle. I used 1 ½ teaspoons of raspberry extract instead of vanilla. For the other batch I made it just as the recipe said. I scooped the truffles with a melon ball scoop to make them uniform but still rolled by hand. After I rolled the truffles I put them on a cookie sheet on wax paper and put them in the freezer. While they were in the freezer I melted milk chocolate. I took out about a dozen truffles at a time and I dipped them. I put them on wax paper laid on my counter to set and continued to dip the remainder. I let them all set and my taste tester, my husband, told me that I needed to dip them again to get the nice thick coat of chocolate like Harry and Davids. I dipped them again after they had set the first time. For the raspberry ones I melted red dipping chocolate and drizzled over the top to distinguish them from the others. I was bringing them to a party so on some of the other chocolate ones for the kids I put on sprinkles and crushed candy canes while the chocolate was still a little tacky. The only problem I found was the candy cane toped ones didn’t store longer than a couple of days. The rest of the chocolate ones I drizzled some with white chocolate and some with dark chocolate. Next year I am going to take half of the chocolate batch and when I roll the truffle put a hazelnut in the middle. Thanks Jenny for the recipe it will be a new Christmas tradition!Read More
These are extremely easy to make, but that’s about the only good thing I can say. They are WAAAAY to sweet for most adults. That’s coming from someone with a huge sweet tooth! Even on the kid test only half of them liked these truffles. They melt in the hand, never mind making it to your mouth. If you do decide you have to try these dip them in some other type of chocolate for a candy coating. Plus it’s a huge recipe, I ended up throwing away half of them. Oh yeah, by the time you’ve made them and dipped them AND decorated all the truffles half your day is gone. Definitely not worth it.Read More
These turned out amazing! I made two batches total. My first batch was devoted to a raspberry truffle. I used 1 ½ teaspoons of raspberry extract instead of vanilla. For the other batch I made it just as the recipe said. I scooped the truffles with a melon ball scoop to make them uniform but still rolled by hand. After I rolled the truffles I put them on a cookie sheet on wax paper and put them in the freezer. While they were in the freezer I melted milk chocolate. I took out about a dozen truffles at a time and I dipped them. I put them on wax paper laid on my counter to set and continued to dip the remainder. I let them all set and my taste tester, my husband, told me that I needed to dip them again to get the nice thick coat of chocolate like Harry and Davids. I dipped them again after they had set the first time. For the raspberry ones I melted red dipping chocolate and drizzled over the top to distinguish them from the others. I was bringing them to a party so on some of the other chocolate ones for the kids I put on sprinkles and crushed candy canes while the chocolate was still a little tacky. The only problem I found was the candy cane toped ones didn’t store longer than a couple of days. The rest of the chocolate ones I drizzled some with white chocolate and some with dark chocolate. Next year I am going to take half of the chocolate batch and when I roll the truffle put a hazelnut in the middle. Thanks Jenny for the recipe it will be a new Christmas tradition!
These truffles are amazing! I made a million of these for my Christmas party at work and here are some of the combinations I came up with: almond extract and roll in crushed almonds, peppermint extract and roll in crushed candycanes, rum extract and roll in toffee bits, hide a white chocolate chip in the middle and drizzle with melted white chocolate, hide a peanut butter chip in the middle and drizzle with melted peanut butter chips, add 1 tsp instant coffee granules and roll in cappucino powder.
Great recipe. I'm only giving it 4 out of 5 because I had so much trouble keeping it from melting in my hands while rolling despite the length of time I refrigerated. Granted, I've never rolled truffles before so this could be totally normal. They were just a little difficult to work with. BUT DEFINITELY WORTH IT! They are yummy! I added mint oil to the truffle mix and then dipped in green melting chocolate (with more mint oil added) and sprinkled with crushed candy canes. They are gorgeous and delicious! The flavor rivals Andes after dinner mints and my husband who was sick of eating all the chocolate I made at Christmas this year actually felt refreshed after putting this final piece of candy in his mouth. I'll be adding these truffles to my holiday gift bags for years to come. I also made a 2nd batch with peanut butter. They rolled a lot easier for some reason. After rolling, I dipped them in dark chocolate. Creamy inside with the shell outside. Delicious!
One word - EASY! I made 2 batches of these during the holidays. The first I followed to the letter and they were insanely easy to make. However, I found them too sweet and a little too hard as opposed to melt-in-your-mouth tender. The 2nd batch, I only used 2c of icing sugar and 2c of choco chips. I added 2 oz of bittersweet chocolate and 2 TBS of 15% cream (heavier cream is good too). This kept it sweet enough but more chocolatey. It was still easy to handle and form ie. was not runny, into a perfect little truffle ball but once you pop it into your mouth, it just melts and you wonder what you did to deserve this. I also divided the recipe in 2 and used 2-3TBS of brandy to one half and 2-3TBS of rum to the other. You only feel/taste the alcohol if you have stored it at least overnight.
So delicious yet so easy. I brought this to a party and everybody was impressed! I did a variety of flavors and coatings. I divvied them into three batches and added 1 tsp. vanilla, 2 Tbsp. coffee liqeuor or 1 Tbsp. peanut butter (yep, gotta have PB). Than I rolled them in cocoa powder, confectioner's sugar, chopped hazelnuts or pistachio. And (yes, there's more), I also melted some semisweet chocolate chips and dipped some uncoated truffles before letting the chocolate coating solidify in the fridge. Simply, this recipe is very versatile and you can adjust it according to your whims ;) P.S. Although the recipe calls for 3 cups of sugar (wow!), I only used 1.5 cups and it turned out perfect: not too sweet, but sweet enough!
These came out wonderfully! only used 2 cups of powdered sugar. I also added in 1/2 cup cream. In half of it, I used raspberry extract and ended up tripling it to get it the right taste. I rolled them in cocoa. The other half I put in 2 tsp of instant coffee and rolled in some mocha mix. I believe we have a winner!
UPDATED review: After letting these truffles sit for awhile, they changed to a better consistency (started out as goo). The outside hardened up a bit (very nice!) but the inside was still creamy and not too hard. I took these to my family Christmas party and everyone loved them. I think everyone asked for this recipe! They are really, really rich, so you don't need a ton of them to satisfy your sweet-tooth. Old review read: You could eat these with a spoon. I reduced the sugar and the chips to 2 cups each, as suggested by other reviewers. I divided the batch in half and I mixed in some toffee bits and vanilla in one batch (rolled them in the toffee bits) and I mixed almond extract with the second half and "rolled" them in candied almonds I ground to a powder. The batch with toffee and vanilla didn't taste good at all... I had a hard time coating them, didn't work to "roll" them... I had to smash the topping into them. Then I tried to dip one of the "truffles" in melted chocolate, and it all just turned to goo Maybe it would work better with more sugar and choclate chips as the recipe suggested? By the way, I used milk chocolate chips. They were very creamy, but my husband likened the "truffles" to pudding... I will not use this recipe again. Sorry to give such a bad review :(
Wow... SO easy and SO decadent. I made around 18 dozen of them... all different kinds. Each batch (1 brick cream cheese, 2 cups icing sugar, 2 cups *dry measure* melted chocolate chips) yeilded almost 4 dozen 1 1/2 tsp-sized balls. I flavored them with coconut, orange, peppermint, and almond extracts, one batch I used 2 tsp instant coffee, and I rolled them in vanilla sugar, coconut, crushed candycanes, icing sugar, crushed almonds, and sliced almonds... some I dipped in melted chocolate chips and topped with candied fruit, I got some really neat teeny tiny cups from the dollar store, and some metal tins as well. Each tin held 12-16 truffles, so they were perfect! This recipe is gluten free, so it was great to make for my mother-in law, I made a batch with white chocolate for my husband (can't have caffeine) it was perfect for everyone! The coffee ones rolled in vanilla sugar were the biggest hit. I will DEFINATELY be making these again. Here are some tips. 1) Make sure your mix is COLD before you try to roll it. I found mine needed to be in the fridge overnight if I didn't want to keep sticking it in the fridge every 12 balls. 2) Use a melon-baller or round metal measuring spoon (1tsp) to make the balls uniform 3) FREEZE the balls you want to dip in melted chocolate and use a toothpick to dip them, then twist the toothpick out when you put them on parchment paper. 4) Use a tiny bit of shortening (1/2 tsp per 2 cups) in your melted chocolate chips to avoid a "hazy" chocol
If you follow the reviews and reduce the sugar and/or chocolate to 2 cups, plan to dip them in melted chocolate when they're done so that it hardens around them--reducing the sugar & chocolate makes them too soft to roll in crumbly toppings. Refrigerate 20 minutes before rolling into balls, and roll 1/3 batch at a time. For truffles NOT dipped in additional chocolate, set up on counter as follows: chilled "batter," plate of crumbly topping, wax paper lined container. Roll ball, roll in topping, put in container, repeat. Put in fridge. For those dipped in chocolate, roll chilled batter into balls, freeze 1 hr, melt chocolate. Set up melted chocolate, plate of topping, then wax paper lined container. Do a dozen at a time: use one hand or spoon to dip frozen balls in chocolate and put in container, use clean hand to sprinkle topping on. Sprinkle topping on balls individually right after each is dipped so that it will stick before the choc hardens. You'll get the hang of it. I divided batches into 3rds and made these flavors: (1) 1 tsp instant coffee granules dissolved w/ 1 tablespoon boiling water. Dipped in choc, topped w/ crushed hard caramel candy. (2) 1 1/2 T baileys, dipped in melted mint chocolate (3) Vanilla extract, dipped in choc and topped with sprinkles.(4) 1 1/2 T frangelico (hazelnut liquor), rolled in ground graham cracker. (5) 1 T peanut butter, rolled in crushed Oreo. (6) 1 1/2 T coconut rum, rolled in toasted coconut.
Depending on the chocolate type, the consistency changes. Dark - Thick, and if left to cool overnight will be crumbly until rewarmed Milk - Runny (Many people complain about this), cooling over night will get the consistency right, long enough to dip in tempered chocolate White - Tacky. Chilled over night makes it very nice to work with, still melts onto your hands but not as bad as milk chocolate. For those of you adding flavoring, do not use any that contain propylene glycol. It will polymerize your chocolate and it will not be usable. (I lost my milk chocolate batch to this and had to remake it). Use only alcohol based flavorings. You can add those to either the chocolate before you add it to the cream cheese, or the cream cheese. (I prefer the chocolate, so you can taste it). I also used 2 teaspoons of flavoring instead of 1.5, because I was expecting a chocolate coating that was not flavored. Also for dipping in chocolate, remember to let the centers warm, the mixture expands as it warms. The coating will harden, then as the center expands, the shell will "pop", usually on the bottom, which isn't a problem, but sometimes it will force it's way out on the side, or crack the whole shell.
These are extremely easy to make, but that’s about the only good thing I can say. They are WAAAAY to sweet for most adults. That’s coming from someone with a huge sweet tooth! Even on the kid test only half of them liked these truffles. They melt in the hand, never mind making it to your mouth. If you do decide you have to try these dip them in some other type of chocolate for a candy coating. Plus it’s a huge recipe, I ended up throwing away half of them. Oh yeah, by the time you’ve made them and dipped them AND decorated all the truffles half your day is gone. Definitely not worth it.
These were insanely delicious! I took these to my son's hockey tournament this afternoon as a THanksgiving treat for the parents. They all loved them and could not believe that they were homemade! I divided the recipe in thirds before adding the extract. I made one batch with mint extract, one batch with vanilla and one batch with bailieys. I also dipped each batch in melted chocolate. Some in white some in semi sweet and some in milk. Splurge and use good quality chocolate in the recipe it's worth it for the extra dollar or two it will cost. To dip the balls in melted chocolate I inserted a tootpick just slightly into each ball before dipping. This made for a smooth finish and if gentle, produced a perfect truffle! I also suggest adding a tsp. of shortening to the melted chocolate. It makes the chocolate "shine" after they cool. This recipe is fussy but well worth the end result!!!!!!
I did the 2 cups each of choc. chips and sugar, and 2 ounces of dark chocolate as others recommended. I divided the mixture into 2 and used 3 1/2 tablespoons of Kahlua and Maraschino cherry liquor in each. You can't really taste the liquor, but I got glowing reports, which included me quitting my job to be a chocolatier...great recipe! I recommend rolling the final product in shavings of good chocolate (real milk/white chocolate) rather than the candied sprinkles, this makes a HUGE difference in the taste of the truffles. The white chocolate shavings were especially pretty in contrast with the colour of the truffle.
I made these last night. followed the recipe as written for the most part. after rolling I dipped in almond bark in order to have the hard outer shell like a Lindt. I divided the batch into 3- used vanilla in one, orange liquer in 2nd and peppermint extract in 3rd. would use more of the flavoring next time (used 1 tsp of peppermint and almost 2 tsp. of the orange) neither of those were very minty or orangy. It was messy to roll but no more than I expected. The truffle mix was in fridge about an hour and I did put them back a couple times as it warmed up. I froze them after rolling for an hour or so before dipping. My husband who's highest accolade to me with anything I cook or bake is "it's good" asked me if I could make them by the carload as they were the most awesome thing he had ever had. High praise indeed from him!!
I have been making these at Christmas time for the past 3 years. In the coming weekend I will be making them again for this year. This is the easiest recipe for Truffles. They are so delicious. I had to triple the batch last year, and will again this year. I divide the mix and add make several flavours: mint, Bailey's, Coffee (using very finely ground coffee beans), orange, plain, cherry, amaretto, and whatever else I can think of. After rolling I dip each one into dipping chocolate to get a nice coating on the outside and decorate each flavour differently. These are a huge hit and people don't usually believe that they were homemade. Simply wonderful.
I made loads of these as Christmas presents for family and friends. They are easy, delicious and very versatile. The possibilities are endless (sub any flavor chip and extract that you want)! Whatever flavor i'm going to use i always use 2c sugar and 2c chips. I use a melon baler and stick them in the freezer once they are rolled. Once they are nice and cold i double dip them in candy coating to get a hard chocolate shell. SOOOO good. Some of our favorite combination's have been -peanut butter chips, vanilla extract dipped in semisweet chocolate -White chocolate chips with Raspberry extract dipped in white chocolate and drizzled with milk chocolate -Dark chocolate chips with orange extract dipped in dark chocolate drizzled with white chocolate. -Cherry flavored chips with 1/2 almond and cherry extract dipped in semi or dark chocolate. -Butterscotch chips with rum extract dipped in white chocolate and rolled in finely crushed toffee bits. My fav is white chocolate raspberry and the hubby loves the dark chocolate orange ones! Everyone thought they were professionally made! Thanks a million!
I just finished making these and they turned out great! I used 2c each of the chocolate chips and powdered sugar with almond extract in place of vanilla. I read in the other reviews that people had a hard time rolling them out. Instead of rolling them out by hand, I used 2 spoons to make the basic shape of them, and finished rolling them in cocoa powder, nuts, or powdered sugar. This made it alot easier for me. Thanks for the recipe! I'm sure these will be a big hit for my work party!
My mates couldn’t believe I made these, they kept on asking “How?”. It also took me less than 40 mins. I wrapped the mixture in clingfilm, flattened it and placed in the freezer for about 10 minutes, then it was very easy to cut it into roughly equally sized pieces and roll, I then returned the truffles to freezer for 5 mins and coated them in almonds (very good crunchy contrast), coconut, icing sugar and cocoa. I also took smbs advice and used only 2C chocolate and icing sugar each + ab 50g good 75% chocolate and 2Tbsp cream. Very good!
A versatile recipe that's easy to modify. You can substitute vanilla for other extracts/liqeurs and vary the outer coating to match the flavor. These truffles are easy to make and the mixture holds up well so long as you keep it covered in the refrigerator until you're ready to make the balls. I used a small cookie dough scoop to keep the size consistent. I rolled them in nuts, coconut, cocoa powder, mint cocoa milk powder (from Trader Joe's in the coffee/tea/cocoa section), and of course, I dipped them in cocolate.
This went into my Christmas collection. Great recipe and terrific results. I made several variations including orange (with zest) rolled in cocoa powder, white chocolate peppermint rolled in crushed candy canes, white chocolate Peanut butter and banana chip rolled in crushed peanuts and banana chips and Dark chocolate mint rolled in crushed mint candies. I just couldn't stop coming up with combinations. The tangy and smooth cream cheese is what really sets these apart from other truffle recipes.
I've been playing with truffle recipes and found that this one is very different...but most flexible!! It's almost perfect! I've made them with Amaretto, Frangelica, Kahlua and even White Chips and dried apricots with an apricot Fondant dipping!! Thank you Jenny for a whole new world.
I used white chocolate chips and rolled them in toasted almonds... they were pretty yummy :)
I made these with Amaretto coated with ground almonds, Grand Marnier dusted with powdered sugar, Frangelico coated with chocolate non-pariels, and Chambord dusted with Ghiradelli Cocoa. They were all delicious and looked beautiful!
This recipe was very impressive. I separated and mixed with different liqueors, just a little to have a variety of flavors. I tried Grand Marnier and blackberry brandy. Then rolled some in melted chocolate some in cocoa, chopped nuts, coconut and sprinkles. It is an easy recipe to experiment with and they came out great. Will definately make again.
Tried a very small test batch of these last night and they turned out surprisingly good. I followed the recipe proportions exactly but used white chocolate chips and fat free cream cheese, as that was what I already had, and I did not want to invest a lot into ingredients before giving it a trial run. The "batter" was pretty stiff as I was mixing it up, and after chilling for an hour was the perfect consistency for rolling into balls. I think the issues with them being too gooey, as some reviewers stated, is from not using enough powdered sugar. The amount seems like a lot, but is necessary to get the proper consistency. They ARE extremely sweet, but I think that's great. You can eat one or maybe two, and it kills your sugar craving. I experimented with rolling them in a couple of different things that I had: crushed nuts, colored sugars, and hot chocolate mix (suggested by another reviewer - turned out AWESOME.) I am planning to buy peanut butter chips and Andes peppermint chips in addition to chocolate to make different flavors to give away. These looked beautiful even with the random coatings I used on them.
Tasty even without any vanilla!(Although will make with vanilla next time if dont use liqueur) Made these for brother's 21st birthday. Really wasn't sure about using 1 Tablespoon of liqueur for each third of the batch, But I think now, that was probably right. I tried 1-2 teaspoons, and while the truffles were delicious all on their own, I couldn't really taste any of the flavors. Once we determined that we couldn't taste the flavor I rolled some in cinnamon, some in finely chopped almonds, and drizzled some with melted butterscotch to make them unique. Also, I froze them for about 2-3 hrs which was way to long. I had to let the chocolate soften in my hands before it could be rolled into a smooth ball. 1 hour or even less would probably be about right. You are looking for the mixture to feel semi hard to the touch but not rock hard. Tips for rolling: -cold hands work best -don't try on roll with one hand on a cutting board or parchment paper. Roll between two hands and be patient. You want it to be smooth. -If you find that your truffle has cracks, just keep rolling it. It will soften up and smooth out Storing advice: -These store well for a good while in airtight tubberware but after about a week, begins to taste more like a ball of cream cheese than a ball of chocolate -If you store on a counter to keep them semi soft, keep them in a cool place so they don't spoil -If you store in the fridge, but don't like how hard they get, let them thaw in an OPEN container on counter.
LOVE this recipe. I omitted the vanilla and divided the "dough" in half. One I flavored with raspberry extract and rolled some in chocolate sprinkles and some in powdered sugar. The other half I flavored with peppermint extract and rolled in peppermint sugar crystals. Both I started out with 1 tsp of the extract but ended up adding more to taste because I wanted a stronger flavor. Both kept very well in the fridge for over 3 weeks. I would advise rolling them all out within the first few days because I saved some in a bag to roll out later and it got crumbly. This is soo easy and kid friendly.
This was the second time I've made these truffles, and this time I had fun with the fillings- Irishcream, Kahlua, Buttercream, Almond, and Coffee. I covered each type in a different coating, Milk and white chocolate shavings, cocoa powder, icing sugar, finely chopped almonds and melted milk chocolate for a varied look and taste. I found the candy boxes and cups at a local bulk store, it was a great look for a great tasting Christmas treat. I'm already on the lookout for just the right giftbox for next year.
I was so surprised at how well this recipe turned out! When I saw how simple it was, I didn't think the results would be so great, everyone was so impressed! I scaled the recipe to 20 but still got a couple more out of it. A suggestion, if rolling them into balls is too frustrating, I rolled it into a log and flattened the sides and cut it into rectangles/squares. If you are rolling them in sugar or nuts, I didn't find it necessary to refrigerate, but you should shape and then chill them before dipping them in chocolate. Thanks for a great recipe!
I expect truffles to have a soft center and a hard coating. These were not like that. They were good, but more like fudge. Also, after chilling one hour it was hard as a rock! Not sure I would do again. I will try a traditional truffle recipe next time. Thanks anyway.
These are amazing. I made them for a party and everybody loved them. I used good quality chocolate. I did the recipe as written but did divide in 3 and used 3 types of extract: rum 3/4 t, peppermint 1 tsp, vanilla 3/4 t then put them in 3 bowls in the refrigerator for a couple of hours. Then I brought them out, rolled em and put them back in the fridge in a covered container. The next day, I dipped and rolled them. They were gorgeous and delicious! I dipped in powdered sugar, chocolate, mint chocolate, white chocolate (the best) and melted toblerone (had some to use). Kept cool until served. used small cupcake papers and they looked wonderful and professional!
Excellent! These really are insanely easy. I did several types: coconut extract then rolled in coconut, raspberry extract then dipped in chocolate and drizzled with red tinted chocolate, vanilla extract then rolled in either ground walnuts, powdered sugar, cocoa powder, or colored non-pariels. I used 2 cups semisweet chips, 2 squares of chocolate almond bark, and 2 cups of powdered sugar. Delightfully sweet, but not overpowering. I will make these again and again. They really didn't take any time at all and are well worth the ingredients. Thanks!!!
These are wonderful, and versatile as you can change/add ingredients to taste. However, one caveat for those who leave them out at room temp for days: They DO contain cream cheese, which is very perishable, and should be kept refrigerated. Just take out the amount needed to serve about a half hour before serving, leaving the remainder refrigerated. Don't take chances by leaving them at room temp for days on end. Of course, they will go quickly if you have many guests, but do be careful. You don't want to give your guests food poisoning.
I just made these tonight and they are sooo yummy! I did follow the suggestions of the others and used 2 cups of sugar and chocolate. It needed to be chilled longer than an hour so it was easier to handle. My son who is 8 had a blast helping me roll them in sprinkles and nuts, so I would definitely recommend making them with your kids! They are so pretty, Im considering making more to give away as Christmas gifts.
This title of this recipe really says it all! I made these today for a Super Bowl party tomorrow. They taste and look awesome. I did cut back the confectioner's sugar to 2 cups like other reviews said. I used a package of Baker's Semi-Sweet Chocolate that I had on hand and added about half a cup more of chocolate chips. I think this recipe is pretty forgiving which is great for me because I don't tend to measure things! Your cream cheese definitely needs to be very soft. I started with it still pretty cold and it didn't mix up well. I stuck it in the microwave for about 15 seconds at half power and it was perfect. I pulled out about a third of the recipe and added about two tablespoons of peanut butter for variety. I think the peanut version is a little creamier and smoother. I, along with my three year old daughter, rolled the balls in a variety of toppings including finely crushed graham crackers, red decorating sugar, cocoa powder, hot chocolate mix, and chocolate sprinkles. We laid them on wax paper lined cookie sheets when we were done and ultimately put them in the fridge in a sealed container in layers on the wax paper. Rolling them was a little messy, but they weren't too bad to deal with. We ended up with about 70 in all, including the ones we nibbled along the way!
I followed this recipe ALMOST to a tee. The only thing I did, at the suggestion of many other reviewers, was cut out one cup of powdered sugar. I'm glad I did, otherwise I do think it would have been too sweet. Other than that, these turned out creamy, rich, and delicious! I did read some reviews that said the mixture got sticky and hard to make into a ball after a while, so I stirred in about 2 tbsp. of shortening to the mixture before I refrigerated it and that did the trick! My truffle mixture never got sticky while making the balls. This is definitely a keeper recipe that I can't wait to try playing around with again :)
These are excellent! We have made these as our new traditional Christmas gifts to our neighbors. We used Ande's mint chips in some recipes (along with milk chocolate chips) and they made a wonderful minty flavored truffle.
This is a 10* recipe. My first time making truffles, they are gorgeous. I split the recipe in 4 bowls, 1 bowl with orange flavouring,1 with coffee flavour, one with almond, and then left one plain. I only left them in the fridge about 15-20 mins any longer I think they would have been too hard. I then rolled some of them in chopped nuts, some in cocoa/icing sugar combo, and melted chocolate and flaked chocolate. Hub took some to work, THEY LOVED THEM....(but again cops eat anything lol) This recipe is defintely something I will use year round not just christmas
These are amazing! I've been making truffles as part of my holiday goodies for over six years, using Martha Stewart's recipe. While they are excellent, they are also VERY time consuming! Now, with soon to be three children ages four and under I really needed something quick that I could do start to finish at nap time - and this recipe was it! I honestly can't even taste the difference between these and Martha's and neither could my husband! And they were ready in a quarter of the time! I HIGHLY recommend this recipe and plan to use it every year from this point on!
I made these as written. I have one tip, More confectioners' sugar means firmer truffles. After I measured out each cup I tapped it on the counter top and added more. (the sugar drops down a lot when tapped) If your truffles are too soft you did not add enough powdered sugar!
Love these! My whole family loved these! I divided the mixture of cream cheese and chocolate chips, into three dishes. I added vanilla to one, mint to one, and almond extract to the last. Then I rolled them in different coatings, as suggested. Coconut on the almond was my husbands favorite. I love chopped nuts on the almond and vanilla. Did the mint flavored just in confectioners sugar. All were good. Will make again!!
I found this recipe to be incredibly easy and delicious. I did not chill before rolling, instead I rolled them into balls at room temperature. To save time with coating, I put icing sugar in a ziploc bag and did a dozen or more at one time.
Very tasty (4 stars), extremely easy to make, and beautiful (5 stars) when dipped in chocolate or "almond bark" coating. I was able to start shaping the truffles right away, without requiring them to be refrigerated first. I measured a level teaspoon for each truffle, yielding 120 truffles. Once shaped, I refrigerated them for one hour before dipping them in almond bark chocolate flavored and vanilla flavored coatings. They turned out beautiful! (See photos posted by members.) ***FLAVOR IDEAS in place of vanilla *** ROSE: use white chocolate chips instead of semisweet chocolate, add rose water extract/essence, dip in vanilla almond bark, decorate with small piece of rose leaf. ORANGE: flavor the truffle filling and the almond bark coating with orange extract, insert small candied orange peel in center of each truffle, then drizzle the dipped truffle with orange colored almond bark.
I just made these last night, and they turned out really well! I was a bit hesitant because I'm not much of a baker, but they were easy enough! I followed the recipe but changed it to 2 cups of confectioners' sugar and 2 cups of chocolate chips. I found that after putting them in the fridge for an hour, only the mixture in the top half of the bowl hardened enough to roll into balls, so I ended up rolling whatever I could and put the rest in the fridge for another half hour. I rolled the balls in grounded up walnuts, rainbow sprinkles, coconut, and rolled some balls to drizzle melted white chocolate over them. They all turned out good. I'm glad that I rolled them into small balls because these are VERY rich in flavor. I made them for my mom to take to her work party, and she was really excited because they look really elegant. I also put them in miniature tin foil cups. Seriously, make these. I am generally not good at baking and ended up pulling these off very well! :-)
Yum Yum Yum! I wanted to make mint truffles, and cheated :P Instead of using mint flavorings, I bought the mint and chocolate chip baking bits, and used that in place of the amount of chocolate chips. Turned out perfect! Super quick and easy, super yummy!!
I tried out a number of truffle recipes to use as favors for my sister's wedding, and this was the best by far. They held their shape well and didn't melt at room temperature, like the other recipes I sampled. We decided on two flavors, dark chocolate cappuccino and raspberry lemon. They were a hit with her wedding guests!
Outstanding! I did a third with Bailey's, a third with black raspberry liquer, and a third with vanilla. Everyone was asking for the recipe.
This is more of a cake frosting than a truffle. They came out much too sweet, and I usually like sweet things. The cream cheese seems like a good idea, but what you you end up with is a ball of chocolate flavored cream cheese frosting. I could barely taste the chocolate over the sugar. Disgusting. Will not make again.
If you dip the finished truffles in dark chocolate candy melt and you use semi-sweet Ghirardelli chocolate chips in the recipe, you'll have the best truffles you've ever had! I topped the dipped truffles with chunky gold sprinkles and they looked like a million dollars!
Ok if I could give this more stars I would. It was so easy and awesome! I melted the chocalote chips in the microwave to make super easy. I made half rolled in powered sugar and half in cocoa powder. The day I made them the ones in powdered sugar tasted better, but they did not look better. The cocoa ones tasted better the next day and looked prettier. I can't wait to make again and experiment. Make sure you do not make too big becuase they are rich. I was even thinking about dipping some in white almond bark. Thank you so much Jenny for the recipe, love it!!
Very Easy, And turned out great! I rolled them in crushed peacan. Very good
Time consuming, messy, but very easy. And the taste is wonderful! I followed the suggestions of other reviewers, and decreased both the sugar and chocolate chips to 2 cups each. I also added 2 TBS of heavy cream. I used ghiradelli chocolate chips. I made white chocolate raspberry (1 1/2 tsp of raspberry extract) rolled in crushed walnuts, milk chocoloate (made with 1/2 milk chocolate and 1/2 semi sweet chips) dipped in chocolate (bakers melted squares) drizzled with white chocolate, and dark chocolate/mocha (2 tsp of coffee) rolled in a cocoa/hot cocoa mix. Everyone was very impressed! I made these a couple of months ago, and the compliments are still flowing!
Easy, rich and delicious. The problem is, they really dont taste like truffles, they taste like fudge. They are a great chocolate fix though. My family loved them, but I was hoping for truffles. Save yourself alot of work..spread them in a pan and cut into squares.
Fabulous! I did, however, (sorry!) decrease to 2 c. confectioners and did everything else the same. I dipped mine in chocolate and did four different kinds from one batch: mint, hazelnut, oreo and mocha. Yum!
Itwas wonderful, I did use only 2 cups sugar I also made a batch with white choc. after i rolled them put them back into the frig for hlf hour then dipped them in white choc and rolled in coconut flakes/////yummmmmmmy
I had Peanut Butter chips on hand, so I tried this recipe with those instead of chocolate. The result is sinfully good, reminds me of Buckeyes, but in truffle form! Delicious!
Oh my, I can't believe how easy this recipe is! I rolled truffles in coconut, cinnamon/sugar, cocoa and crushed walnuts. What a beautiful presentation. Thank you for such a great recipe!
the recipe is wayyy to sweet that the sweetness covers any aroma and flavor of the chocolate. the cream cheese also makes it too rich. i prefer the simple heavy cream with melted chocolate truffle recipe. EDIT: actually to be brutally honest, this recipe was the worst i tried on this site.
These turned out amazing! I made them recently for a wedding and had soooo many compliments! I made a few different flavours, I did amaretto and dipped them in dk chocolate and drizzled in milk chocolate, mint dipped in green chocolate and drizzled with dark chocolate, rum dipped in milk chocolate and rolled in skor chips, and I also did one with vanilla and then put a few chocolate vanilla swirl chippits in the middle and then dipped in white chocolate (takes 2 coats of the white to cover nicely) and then drizzled in dark. I made the recipe with the chocolate chips but dipped them with the different chocolate wafers. Super easy recipe but the rolling is very tedious! Will make these again for sure!
Made these plain, PB, strawberry+cardamom, key lime (rolled in graham crumbles), and salted. Impressed even my catering friends (and I'm in the industry!) so that's a LOT of people! Had a foodie friend make snootier ones and my husband and I threw them out they just didn't compare! Really forgiving, flexible and easy to experiment with, great base recipe from which to launch your truffle empire!! These kept, sealed in the fridge, for WEEKS (like 8-12!).
These were outstanding! They were very messy to make, but the end product was delicious. I rolled half in cocoa powder and half in crushed walnuts and put each in an individual mini cupcake cup. They were a HUGE hit! One of the girls told me I should make them and sell them for Christmas!
Awesome! I made these truffles for a drinks and desserts party and they were a total hit. They take a while to make but are worth every minute. I followed the suggestions from several reviews and reduced the chocolate and powdered sugar to both two cups. Instead of just using semisweet chips I used 1 cup of the semisweet chips and 1 cup 60% Cacao Bittersweet Chocolate Baking Bar. This also helped control the sweetness. I also divided the batch into four groups and only kept the group that I was working with out of the freezer.
Refrigerate often, work fast, and don't worry if they aren't perfectly round. No one will care. No matter what you do to them, people will eat and love them, but I found the ones dipped in white chocolate and rolled in macadamia nuts to be the biggest hit. Use 2 cups of sugar and chips and 1/2t of vanilla. The more fillings and toppings you use, the more complicated it gets. I'd recommend sticking to either one filling or one topping and switching out the other one. I piped leftover choc over the tops of mine. It looks pretty, but falls off easily. Ones coated in cocoa powder are really messy for people to eat so they gravitate toward other ones.
I made these today & OMG, these came out AMAZING! I didn't cut the recipe's ingredients for the amount of sugar, I used the EXACT amount for everything & I believe that using the sifted conf. sugar slowly was key... after that was done, I slowly added my chocolate (melted semi-sweet & milk chocolate combo in a double boiler)... again, this was done slowly. INSTEAD of the VANILLA, I replaced it with "real" Bailey's Irish Cream & OMG...yum! I took the mixture & placed it in the fridge overnight. The next day I used my hands & rolled the balls but used different toppings, coated them with chocolate jimmies, white/red jimmies (V-Day), Confec. Sugar & my personal favorite...COCONUT! After rolling them all, placed them on a platter & in the fridge they went. Tasted them an hour later & again, PERFECT! This was an easy recipe, but it took a lot of little steps, patience & was messy, but it was a ton of fun. I can't wait for my husband to taste them tomorrow on V-Day (the reason I wanted to make them). I would make them again & plan on doing it in the near future.
These are great! Keep the batter really cold. I did these in toasted coconut, crushed walnuts, hot cocoa powder and dipped in white chocolate. They were fabulous.
Great recipe! I made it according to instructions and found it too sweet, but when I tweaked it a bit the second time around, it came out perfect and chocolatey! I reduced the sugar to 2 cups like others suggested and added about 3 tablespoons of pure cocoa powder while mixing. Don't worry if the mixture isn't completely smooth at this point because once you let it sit out to harden a bit (refridgeration hardens it too much, unless you're trying to speed up the process), use a melon baller to scoop the amount of chocolate you want to form into a ball. Mash this chocolate quickly to make it very smooth then form into a ball immediately. Roll the truffle in chopped nuts, coconut flakes, etc. (you might have to press in the nuts or whatever you use to make it adhere better to the truffle) while the outside of the truffle is still somewhat melty/wet or nothing will stick onto it once it hardens/dries again. Doing this might make the truffle less round so reshape it quickly after rolling in nuts, etc. if you want a nice round truffle. Set on cookies sheets lined with parchment paper to harden. The best flavor combinations that I found were spiced rum rolled in crushed Heath bars and malibu coconut rum rolled in coconut flakes! These are to die for flavors! I did try a very expensive orange liquor in the truffles and rolled with crushed roasted walnuts, but that just doesn't taste good to me.
Absolutely decadent. I, too, reduced the confectioner's sugar and chocolate chips to 2 c. each with great success. I've had it with vanilla, orange, raspberry, and lemon flavorings and each one turned out great.
These came out amazing!! i followed the altered recipe, using only 2 cups powered suger and 2 cups chocolate chips, i also found that although you can work with mixture after 1 hr its easyier to work with if refigerated over night, i rolled mine in powdered suger, cocoa powder, cononut, and crushed walnuts, im looking forward to experimenting with other flavorings :) definitly a keeper!!
This recipe was pretty good. I did change it up like the others where I cut down the powdered sugar and chocolate chips. Instead of putting vanilla in I put in 1 1/2 tsp almond extract and that was WAY too much. If you are going to put almond in I reccommend cutting it down by half. They were extremely sweet. but I still brought them to Christmas and everyone still ate them, however I did get a lot of comments about how sweet they were. Good base recipe though! Thanks!
I LOVE this recipe! I didn't have enough chocolate chips (I had about 1 1/4 cups) so I added a heaping spoonful of unsweetened cocoa (prob about 1/4 cup) to the melted chocolate chips. I didn't add any extra sugar. I think I like this way almost a little better than the original recipe. I've found that 60 mins in the fridge is too long, so I just pop it in for maybe 20 minutes before shaping. I've done all sorts of variations with flavors and coatings, and my personal favorites are coating in more unsweetened cocoa and adding raspberry jam to the truffle mix. Also, these freeze great! I can make a batch, eat my fill, and throw the rest in the freezer to enjoy one or two at a time on another day!
Awesome. The name says it all...so easy to make, so rich! And so many possibilities! Besides experimenting with different liquors or extracts for the "inside" flavor, you can use so many different things for the covering! We rolled them in crushed pecans, cocoa, powdered sugar, and much more. Plus they're so simple I could let my kids help! It was so fun and wonderful! People love these!
I thought were good, but not spectacular, but my husband took them to work where they completely disappeared in short order. Awesome! I'll make them for gifts again.
these taste delicious, with the adjustments others suggested (2c. confectioner's sugar, 2c. semi-sweets). mint was everyone's favorite. i used the dark chocolate mint candy melts from Michael's and splattered green tinted white chocolate on top. i also double-dipped to give a nice thick shell on them. a few things that helped me tremendously with dipping: 1. if they're lumpy/puffer-fish like after rolling, put them in the freezer for a while and give a quick roll prior to dipping. 2. use a floral block/foam to stick the tooth-picked truffles in to set between and after dipping. toothpick comes out clean after they have cooled completely. 3. add paraffin to the dipping chocolate. i added 1/3 block to 2lbs of dark chocolate.
This was a great recipe. I'd never made truffles before, and was leery of them being complicated and not turning out right. But I made them pretty much exactly as written (I was a little sloppy with the melting and mixing steps). I let the mixture sit in the fridge for 90 minutes instead of 60, since I thought it was too soft for rolling after only an hour. I decorated the truffles 3 ways: with finely chopped almonds, with unsweetened cocoa powder, and with confectioner's sugar. Plus I got to use those little paper cups for the first time ever. I took these to a meeting, and got rave reviews from maybe 6 people - they were a hit. I must say that these are a little different from the usual truffle. I usually think of milk chocolate truffles. With these, the semi-sweet chocolate flavor was a little bit surprising - very tasty, of course, but it caught me off guard. And of course the cream cheese is kind of a surprising ingredient. It all makes for mighty tasty truffles. I highly recommend this recipe and just might make them again soon.
I had never made candy before & was very nervous. This was the first candy recipe I tried & now the only Trufffle recipe I use. The cream cheese is so much easier for me to work with than heavy cream. Each time I make it, I get a little more bold & use the suggestions in the Footnotes. I've even dipped them in candy coatings and melted chocolate. I ADORE this recipe! It's perfect for beginners & those of us who are not confident in the kitchen. Now every holiday, my family asks if I am making these truffles.
Like other users, I used 2c. of confectioner's sugar and 2c. of regular semi sweet chocolate chips. To make them a little firmer, I added 4 oz of baking chocolate. To dip them, freezing the truffles for ten minutes after rolling them was extremely helpful. If possible, I would recommend dipping them twice to have a harder shell. Some recommendations for flavorings: for peanut butter - use peanut butter/chocolate swirl chocolate chips for filling and dip in German chocolate, or for exotic, add Kahlua to filling and do not dip in chocolate when finished, roll in coconut. Hazelnut is also very good - taste like Nutella! These are delicious! and I would definitely make these again!
AWESOME!! I made these for my husband for Valentine's Day. I took the advice from other reviews and only used 2 cups of sugar and 2 cups of chocolate chips. I used semi-sweet chocolate chips with one square of unsweetened chocolate and 2 tablespoons of shortening for the dipping chocolate. I halfed the batch and made one half as directed and the other half I added 1 1/4 teaspoons of raspberry extract. One thing I found really convenient was to use a toothpick to dip in the chocolate, that way you can let the excess chocolate drip off and you get a nice, even coating without having to touch it. I also dipped some in white chocolate. I transferred them to wax paper and into the freezer to harden. Then I decorated them with white chocolate, red candy melts (to distinguish the raspberry flavor) and dark chocolate. Drizzling the chocolate with the toothpick method didn't work for me. It was messy and didn't look very nice. I poured the candy melts and melted chocolates into plastic baggies, squeezed out the air and zipped them. I cut the very tip of one corner of the bag off, small enough to make thin lines. This worked wonderfully! They look professional, and taste amazing! Even though they took me almost 3 hours, it was well worth the effort!!
Simple and superb! Just how I like recipes!
This is a wonderful recipe! My daughter and myself made these for Christmas this year. She made several variations my favorite was using half cherry chips instead of all chocolate and using almond flavoring instead of vanilla. She refrigerated them and then dipped them in melted white chocolate chips then sprinkled with colored sugar! YUMMY and Pretty too!This is a must have in our annual goodie trays!
I was really looking forward to making these but to be honest, it was ALOT of work! I took the day off to do baking and I ended up spending my entire day on these. I suppose much of that was my choice to dip all of them in almond bark for that nice coating. My favorite flavor was the easiest, adding a lg spoonful of peanut butter and then drizzling melted peanut butter over the top. If I make again, it would be that flavor only.
Good but very rich.
OMG, four ingredients, and so many great reviews. This was immediately whipped up and added to my recipe box. I followed recipe as written but I omitted the vanilla. I split into three bowls to create different flavors - Amaretto Di Sarano & Almond extract, Kahlua and Frangelico. I ground almonds for the Amaretto truffles, coarsely chopped hazelnuts to cover the Frangelico flavored truffles, and a combination of cinnamon, semi-sweet chocolate chips and Cinnabon ground coffee that I ground/blended together and covered the Kahlua truffles. After rolling and covering I had to chill them again so they would hold their shape. I imagine those that reduce the chocolate and confectioners sugar end up with truffles of a softer consistency and more cream cheese flavor. These definitely need to be served closer to room temperature to taste all the flavor of each variety. Overall I must say this recipe is as easy (or difficult) as you choose to make it. Great gift idea. Yum!
Two things: DO NOT use fat free or even light cream cheese. That will make them gooey. You need the fat in the cheese to make these set properly. If you are making these, chances are you are not really caring about the calories and fat content anyway! ;) Also, crush a pkg of Oreos and add to the cheese mixture, then dip them. That will help absorb some of the 'goo' too. DELISH!
these were really good! I made two batches, one with semi-sweet chocolate and the other with milk chocolate. Both were really good. I dipped them in melted almond bark so they were hard on the outside and soft in the middle like a truffle you would buy at the store.
This must be absolutely the easiest recipe (not to mention fastest) to follow, but yielding the most impressive results! I reduced the choc (normal cooking chocolate which was the only thing I had at home) and sugar to 2 cups each as many reviewers suggested, and split them into 3 batches, one plain, one with a big teaspoon of penaut butter and final one with about 2 1/2 teaspoon of Grand Marnier orange liquer. It was amazingly easy - I put the mix into the freezer (covered) for abt 15-20 minutes. Used a small spoon to scoop out lumps which I then roll by hand. Heat from my hands melt the chocolate a little, which helps the rolling and create a sticky surface for the sprinkles to adhere to. Used chocolate drink mix (ovaltine) coz I ran out of cocoa, crushed almonds, as well as sugar sprinkles. I put each of these into small plastic bags which I then dump the little truffle balls into and shake - voila! Pretty paper cups add the finishing touch :-) p.s. to those who had problems rolling the chocolates, you might want to try to change the type of chocolates used coz some may be softer, creamier, harder etc, hence may give you some problems with the texture
This is a wonderful recipe! I had never made truffles before and wow-ed and amazed all my friends. The recipe was very simple and easy to follow. The only thing I did not do was sift the entire 3 cups of confectioner's sugar. My hand got tired after sifting about a cup. I did, however, roll some in melted white chocolate, which was a big hit as well as ground walnuts. I tried unsweetened cocoa mix, but everyone didn't seem to like those truffles as much. I had no problem with them being sticky and made sure to refrigerate them in a metal bowl for about 45 minutes before rolling them. Great recipe, I'll definitely use again in the future!
LOVED these and they were so easy to make! Everyone I have given them to have had seconds..and thirds.. and sometimes more haha. I only used 2 cups confectioners sugar and 2 cups of MILK chocolate instead of semisweet. I let them sit in the fridge for about 40 minutes then rolled them and coated them in confectioners sugar. GREAT RECIPIE! :)
These were delicious!! A huge hit at the party I brought them to tonight. I actually let the mixture sit in the fridge overnight, right up until the following afternoon...and they rolled SO much easier. I tried to make them after 1 hr in the fridge, and they just melted all over my hands. So glad I decided not to give up on these. They were a lot of fun to make. Everyone loved them. Will definitely make again and again. Thanks for the recipe!!
Did a test run on these prior to making them on a upcoming wedding dessert bar. Everyone loved them. I dipped half in white and half in choc coating (wilton brand) and drizzed a design on top. Made exactly as written and they were melt in your mouth in the middle. I would recommend using quality chocolate chips. They seem to provide much better taste and texture.
These are easy and very rich, but I've never made truffles before and I would have liked more instruction about coatings. Wasn't quite sure what to do there.
Very rich. I made the small (nickel size) so that they were not overwhelming.
Delicious with beautiful texture~ :) I have to say they were a little too rich, even for the extreme sweet tooth like me... you can only take small bites at a time. You must let them sit overnight in the fridge to let the flavor come out. Tasting it upon mixing gives you this very cream cheesy flavor and mushy texture, both of which I did not care much for. The next day they had delicious chocolate flavor and brilliant texture with a hardened outer coating. I cut down to 2.5 cups of chocolate and 2 cups of powdered sugar. Never try to deviate too much from the equal amount of these two ingredients, because it is their even proportions that make the brilliant truffle texture. My truffles were actually extremely easy to roll... Refrigerate for 1 hour, spoon equal messy balls onto parchment paper, store that for 1/2 hour, and take out six at a time to roll. Roll at first with hard pressure and then gradually lighten to compress the chocolate and make it into a nice sphere. The warmth of your hands will make them a little sticky for the coating. A faster way to roll the chocolate into coating is fill a shallow pan with your coating, drop in however many rolled truffles fit, and push the pan back and forth on the counter, making the chocolates roll into the coatings themselves. Rerolling after coating shakes of excess coating and allows you to reshape any imperfections. If you are taking these out and want to keep them cool, freeze a ziploc bag or water bottle full of water and ke
I made 3 batches, dark chocolate raspberry, coffee toffee, and mint Oreo. I put the mixing bowl and cookie sheet in the freezer beforehand. after mixing the ingredients, I inadvertently put the bowl in the freezer instead of the refrigerator for an hour. This turned out to be a good mistake. I had no problems with rolling at all. I recommend doing it this way instead. This is a great alternative to buying fancy chocolates to give for a gift and the kids loved helping make them.
Simply amazing. I like to add a tablespoon of orange extract and make these into orange cremes. Anyone who gave this a negative review did something wrong - these are amazing!!!
This is the first time I'm writing a review so do pardon my kitchen lingo. I was quite excited to try this recipe because it looked so incredibly easy and the raves it got? Needless to say I was reading well past the 5th page of reviews and followed the instructions of using only 2 cups of sugar & chocolate chips. Turned out quite blissful indeed! Since different people had different outcomes with the consistency of the mixture after popping it into the fridge for an hour, methinks it's the quality &/or consistency of your cream cheese & chocolate. My cream cheese was REALLY soft but the chocolate was semi-hard (microwaved the chips) and it became this gooey, soft, custard-like thing. An hour in the fridge didn't do it any good because it melted right into my hands after a few rolls. Tried it after though, and it was absolutely lovely! The remaining batch is still hardening in my fridge and I'll continue doing it tomorrow. For those looking for alternatives - try lychee extract! Half a teaspoon of it into half the batch should do the trick. It smells and tastes amazing. Rolled the vanilla batch in cocoa powder (looked real professional, like those you'd find at Godiva ;D) and hid a hazelnut in them. I'm rolling the the lychee batch in caster sugar, but it gets really splotchy after awhile. Gotta smooth out the texture a bit. I suppose different people will have different outcomes but it's so easy, it's def worth a try. Have fun & good luck!
Yumm Yumm Yummm these are better than what you buy in the mall etc.... I did ajdust the recipe as others suggested and added 1/2 cup of brown sugar to the sugar mixture and vanilla to the egg mixture. One thing to remember is if you have extra sugar that did not stick to your almonds...do not let extra sugar bake with the almonds because it causes them to have a burnt taste. Thanks for the great recipe!!!
This recipe made for a fantastic Valentines treat and they were extremely fun to make. Definitely going to make again.
I was really excited about this recipe, and I was actually disappointed with these. I followed the recipe EXACTLY, but the truffles ended up really hard when I went to chill them...like, crumbly hard. I had to wait until they thawed out--in fact, I nuked them in the microwave for 20 seconds just to make them pliable to make into truffles. The only way that these taste ok is if these are NOT refridgerated....they need to be served at room temperature at least. Also, these just tasted more like fudge than truffles. In fact, out of all of the truffles I made, people referred to these as the "fudge truffles". So, if you like fudge and don't mind having these at room temperature, go for it. I personally won't be using this recipe again.
This recipe is soooo easy (and it makes a TON of truffles.) My favorite way to make these: follow directions given and chill for at least an hour. Use a melon scoop to get a perfect shape (a lot cleaner and they don't melt all over your hands) and lay them out on a plate. Freeze them for about half an hour, then roll them in melted chocolate with a fork. Place them on wax paper and decorate them while the chocolate "coating" is still wet. Crumbled Andes peppermint baking pieces are great! Or, if you go for the liquor, I recommend Bailey's or Disaronno. Add crushed nuts (almond slices work great.. put them in a sealed plastic baggie then pound on it until you get small pieces). Dark or white chocolate designs are fun too. Melt either type of chocolate and spoon into a plastic baggie. Push the chocolate down to one end, snip just a small part off the corner and "pipe" a design on the truffle.