8 Reviews
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westmonster on 4.25.2011
I kind of made these the day before yesterday. I say “kind of” because I substituted half-and-half for the sweetened condensed milk. This probably made them more tart than your original version, but I liked them a lot this way. I omitted the salt (being European and not used to mixing salty and sweet as much) and made them egg-shaped… well, ovoid at least. Huge hit with the recipients of my Easter baskets!
Thank you!
outlawwithgrace on 2.26.2011
Very good. Change nothing, unless you want to roll it in some fruity sauce, then chocolate.
brownlight on 12.29.2010
these are now a Christmas family favourite! I do half with sea salt and half with a bit of candy cane crumble on the top! Yummy!
ravingcutie on 12.12.2010
These are amazing & very non-fussy to make. I was able to roll the centers without chilling them & they stayed firm throughout the process of coating them in milk chocolate. Even my young children enjoyed rolling these truffles!
rozanie on 9.8.2010
Taste: A+!
I was a little disappointed in the process of making them. It took me longer than I had hoped.
And probably just me, but mine didn’t turn out in nice balls, they were odd shaped. 
And the sea salt didn’t work so good, either.
I might try them again sometime, after all, who cares how they look, as long as they taste good, right?! 
4 Comments
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vonhoff on 1.3.2011
I made these and they are so easy to make and delicious! They are very addictive, everyone I shared them with loved them.
swedieinsc on 1.7.2010
Is it bad if I’ve made these twice within the span of ooooohhhh….2 weeks?
The second batch I gave away (except for one teeny tiny taste) because I just can’t have these things at my house.
Everyone much appreciated them and are now trying to actively get me to make more. For them.
This recipe is very easy. I ended up using 3/4 semisweet chocolate and 1/4 dark for the inside of mine, and then Ghirardelli Milk chocolate on the outside.
For the second batch, I split the mix after the melting stage and added a few drops of peppermint to one and vanilla to the other. Fabulous. Thanks for the recipe, Ree!
ps. I agree with coleimperi, smaller is better. Plus you get more that way!
Micky68 on 12.12.2009
My kids and I made this recipe this week and they turned out great! They were not sure if they would like the sea salt, so we topped them with cocoa, and they loved both! We will be making them again this weekend to give away as gifts.
coleimperi on 11.8.2009
My husband and I made this recipe a few weekends ago, and it was a success!
This recipe is so simple, you really can’t screw it up. Plus, there’s lots of room to embellish it a little. You could roll the inner ball in nuts, in sugar, in all kinds of stuff before you coat it. Or vice versa, you can roll the ball at completion in all kinds of stuff, it doesn’t have to be salt.
I made the mistake of tripling the recipe; it seemed like a good idea at the time. Anyway, I ended up with more than 120 truffles, which is a lot.
One other tip: Smaller is better.
I wrote up a review/experience on this post here:
http://simplicityembellished.com/2009/11/a-dessert-to-dine-with-salted-truffles/
Thanks Ree!