Creamy and sinfully rich, these chocolate candies are coated with a fine layer of almonds. A touch of vanilla adds a warm note to this sweet confection.
by K. Kelly
, Toronto, ON on May. 2010
For whatever reason the evaporated milk and sugar didn't boil properly so the chocolate seized a bit and didn't set properly. Wouldn't bother with this recipe again.
Very versatile recipe
by S. S.
, WAYZATA, MN on Apr. 2010
I had a truffle recipe using sweetened condensed milk, but this is better since I have evaporated milk in my cupboard more frequently. These are easy to make and taste very rich (I prefer the vanilla to the almond extract). I have also left these overnight in the refrigerator, then dipped in melted Nestle white or semi-sweet chocolate for an additional taste/texture. Really great!
Easy and Fun!
by K. Kiki
, Itasca, Illinois on Mar. 2010
I made these for my superbowl party and they were a hit! Everyone was eating them more than anything else! Good thing I made two batches or my Dad's friends would have went crazy! One thing you don't want 20 is hungry die hard football fans!
by N. Nancy
, on Feb. 2010
Simple and Delicious
by D. Deborah
, HERTFORD, NC on Feb. 2010
Made these for my SuperBowl Party and they were a Huge hit! All of my girlfriends have asked for the recipe. I made black and white truffles using white nestle chips and Grand Marnier. YUMMY.
by K. Kim
, Cincinnati on Dec. 2009
This is an easy and versatile recipe. I rolled some in grated coconut and some in the almonds. I included these in gift boxes for Christmas and everyone liked them. The almond extract gives them a cherry flavor. Next year I think I try rolling them in finely crushed chocolate cookies or grated white chocolate. Great recipe, thanks
by B. Brenda
, , on Dec. 2009
I have been making this recipe for many years and the whole family loves the truffles. I have adapted this recipe to our favorite fudge recipe as well by just spreading the mixture into a pan and refrigerating until firm.
by G. Georgia
, Antioch, TN on Dec. 2009
I did 2 variations that work so well my friends said I should sell them. One is to use semi-sweet chocolate morsels and toasted and chopped pecans. The other is using white chocolate morsels and almond extract with your toasted and chopped almonds. YUM and easy!
by K. Kevin
, Fairfield, CA on Dec. 2009
They taste too much like fudge. If I wanted fudge, I would make fudge. They are smooth, but I have made smoother and better tasting truffles before.
by K. Kim
, on Oct. 2009
so easy and simple recipe
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