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Perfect Chocolate Truffles

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This recipe for perfect chocolate truffles is courtesy of Charles Chocolates' Chuck Siegel.

Source: The Martha Stewart Show, February Winter 2008
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Ingredients

Directions

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Reviews

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How would you rate this recipe?
145
  • VanillaHeaven
    8 APR, 2008
    I was able to make the BEST truffles using this recipe. I have varied this recipe and added 2 tbsp of green tea for one, added about 16 tablespoon of smooth peanut butter, and 6 tablespoon of ground cinnamon. The green tea truffles tasted basically the same as the regular truffle. Peanut butter truffles were the best tasting. The cinnamon truffles tasted somewhat like mint. Overall, all the truffles received a great review as much as the original truffle.
    Reply
  • lilymarcella
    15 MAR, 2008
    I halved this recipe and it came out great with Icelandic Chocolate from Whole Foods. I also made a mini batch of mint chocolate truffles. I would definitely recommend leaving the 'ganache' in a mixing bowl and chilling, rather then the whole cookie-sheet nonsense. It was much easier to spoon it into a semi-ball and roll from there. Plus...less dishes! I also skipped the second layer of chocolate
    Reply
  • MS11071111
    3 MAR, 2008
    I made these truffles exactly as the recipe said. They came out great ! I gave them out as gifts in some boxes I had left over from a shower. the boxes were in the shape of a bridal dress. I filled in the top part with your glitter and it was the perfect shape of a heart, then I wrote with a calligraphy pen in the skirt half a gift for you, I tied a ribbon around what should be the waist part. beautiful now everyone wants the truffles made for them. thank you
    Reply
  • MaryRW
    29 FEB, 2008
    I did these in a more budget-friendly way (less expensive brand chocolate, substituted vanilla bean for 1 tsp imitation vanilla) and they turned out AMAZING! However -- and this could just be my lack of expertise -- but I found the step of rolling them in chocolate the second time to result in a big melty, clumpy mess. I rolled the ganache between my hands to warm it slightly and rolled it in cocoa from there. Turned out just fine!
    Reply
  • domesticprofessional08
    13 FEB, 2008
    Very very good! I used crushed almonds for rolling as well - for textural interest. A tip - I found hand rolling the chocolates into shapes less perfect. I used a melon baller for the remainder of the batch and had very good results.
    Reply
  • mbonvechio1
    10 FEB, 2008
    Just came from Whole Foods - they carry Valhrona Chocolate as well as Scharffen Berger
    Reply
  • RosePaul
    8 FEB, 2008
    My Mom made these back in 1960. But she called them French Chocolates. Good things just stick around.
    Reply
  • Jerrynaz
    8 FEB, 2008
    Your right. I just finished making some and I didn't need so many so I cut it in half and poured the chocolate and cream in a 9 x 9 pan and they are tiny little balls. But perfect bite size.
    Reply
  • nikay
    7 FEB, 2008
    if you cut the recipe in half, then the balls that you roll after refrigerating the cream/chocolate would only be half as big
    Reply
  • nikay
    7 FEB, 2008
    if you cut the recipe in half, then the balls that you roll after refrigerating the cream/chocolate would only be half as big
    Reply

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