Comments on: robert linxe’s chocolate truffles

By: Torgny

Torgny — Tue, 24 Feb 2009 17:59:08 +0000

I made these truffles the other day for a party. Everyone seemed to love them. The assembly line tip was very helpful. The only changes I made to the recipe were to steep 1 1/2 tablespoons of fennel seeds with the cream (La Maison often flavors their ganache with fennel) and using a small melon baller–the kind that has a button to loosen the melon from the scooper) to scoop out the ganache rather than a pastry bag. Thanks for the recipe!

By: Marisol

Marisol — Sun, 15 Feb 2009 07:39:28 +0000

I’ve been following your recipes for a about a year now. I started baking out of the blue when I was bored and studying abroad and now the blog is my go to for recipes on lazy weekends and entertainment reading in boring poli sci classes. So thank you! This truffle recipe that was linked from Use Real Butter [love that blog too!] sounded delicious and didn’t involve tempering which scared me. It inspired two college girls to make heart shaped pizza [your pizza dough recipe too ha] and chocolate truffles for V day. We are so proud they are wonderful! So thanks for being so great! You’re our favorite food blogger. Happy Valentines Day!

By: Elizabeth

Elizabeth — Fri, 13 Feb 2009 20:05:31 +0000

As I finished making these last night, I was congratulating myself for having made such a small mess when I managed to smear chocolate all over my chin. Nevertheless, I cleaned up and still felt that things had gone well. Later, I found the chocolate stuck in my hair …

By: diabaig

diabaig — Fri, 13 Feb 2009 01:47:50 +0000

ahh! i live in australia and its summertime.
the ganache has been sitting on the counter for HOURS and will not set even slightly.
i may have to resort to the fridge.

By: Lauren

Lauren — Sun, 03 Feb 2008 20:29:54 +0000

Deb:
I finally got the guts to make these today (what, you mean truffles aren’t traditional Super Bowl fare???) and they are OUTSTANDING. It wasn’t nearly as hard as I thought it would be, and I got to enjoy snapping my gloves at the husband and saying, “You may feel some discomfort…” Thanks for a great recipe. The tip about setting up the assembly line was a life saver.
Lauren

By: Sandra

Sandra — Sat, 26 Jan 2008 07:04:29 +0000

I just made these this afternoon. It was fun and the outcome was splendid!!

By: Gayle

Gayle — Sat, 05 Jan 2008 00:23:09 +0000

The progression of photos is brilliant! Very nice.

By: Jennifer S

Jennifer S — Fri, 04 Jan 2008 05:14:08 +0000

To think that I wanted to make these with my high school students, I really must be quite mad! I have got to try this recipe, especially for DH on his special day this year. Valrhona is my favorite chocolate for eating and baking. Alice Medrich’s recipe is really great, but I have got to try this one, too and do a taste test.

By: jess

jess — Thu, 03 Jan 2008 20:53:57 +0000

I did some of these for xmas this year and made the same mistake with the refrigerator. To correct that, rather than pipe the ganache with a pastry bag I used one of my metal scoops (by pampered chef) to scoop out little balls. Granted the shape is different, but after they’re man-handled enough it doesn’t really matter anyway ;)

By: Nicole

Nicole — Tue, 01 Jan 2008 22:51:08 +0000

These sound delicious! I wonder if you could shape them in molds instead of by hand? They would make for very pretty gifts!