ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: Bittersweet Chocolate Coated Truffles

Misc.
ADVERTISEMENT
Editor's note:
Hi Barb,
Thank you for pointing that out. The amount is:
2 tsp. peanut oil (or almond or walnut oil)
Happy Cooking! Betsy

In reply to:

Regarding the coating on the truffles, you refer to adding the oil in the instruction, but oil is not mentioned in the ingredients for the coating.
How much and what oil?
Barb
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe: Assorted Recipes (9)
  Betsy at Recipelink.com
2 Recipe(tried): Best Chess Pie
  Phoebe/Tennessee
3 Recipe: Homemade Warm Sauerkraut
  Betsy at Recipelink.com
4 Recipe: Homemade Knockwurst or Wieners
  Betsy at Recipelink.com
5 Recipe: Hunan Lemon Chicken
  Betsy at Recipelink.com
6 Recipe: Chinese Spare Ribs
  Betsy at Recipelink.com
7 Recipe: Apple-Cheddar Turnovers
  Betsy at Recipelink.com
8 Recipe: Apricot Cheesecake (No Bake)
  Betsy at Recipelink.com
9 Recipe(tried): O-Henry Bars
  Micha in AZ
10 Recipe: Bittersweet Chocolate Coated Truffles
  Betsy at Recipelink.com
11 re: Bittersweet Chocolate Coated Truffles
  Barb
ADVERTISEMENT
Random Recipes
  • Olive Garden Neapolitan Ziti
  • OLIVE GARDEN NEAPOLITAN ZITI 1 1/2 pounds sweet/hot Italian link sausage 1 1/3 cups green bell pepper (1x1/4-inch dice) 2 tablespoons olive oil FOR THE MARINARA SAUCE (makes 5 cups): 1 (28 ounce)...
  • Steak and Ale Restaurant Skillet of Beef
  • STEAK AND ALE RESTAURANT SKILLET OF BEEF "In the early 70’s I would frequent a restaurant by the name of "Steak and Ale." To my knowledge, they are no longer open. They served a dish called "Skillet of Beef." Accordin...
  • Fire Water (Marlboro Country Cookbook)
  • FIRE WATER "Once you've developed a taste for using Fire Water, take the next big step: make it in larger quantities and substitute it in recipes calling for everyday water." 4 or 5 long red or green chili peppers 1 ...
  • Lentil and Potato Stew
  • LENTIL AND POTATO STEW "To reduce the risk of having the stew stick to the pan or scorch, the dish can be prepared ahead through the cooking of the potatoes and the cooking completed shortly before serving. Or it can ...
  • Chocolate Souffle (Tony De Luca)
  • CHOCOLATE SOUFFLE "Preparing souffle at home can be a pleasurable experience and can make your reputation as a home chef." "Follow these instructions carefully for a result that...
ADVERTISEMENT
  • Texas Tulip Dip (blender)
  • TEXAS TULIP DIP "Serve with French fries, onion rings or sandwiches." 1 cup mayonnaise 6 tbsp. Worcestershire sauce 1/4 cup ketchup juice of 2 limes 1 to 2 tsp. prepared horseradish 1 1/2 tsp. ground black pepper 1 t...
  • Ruby and Emerald Chicken
  • RUBY AND EMERALD CHICKEN 1 1/2 pounds chicken breasts, cut in bite-size pieces 2 cups broccoli flowerettes 1/2 6-ounce container sun dried tomatoes packed in olive oil, drained, cut in pieces, oil reserved 1 teaspoon ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Bittersweet Chocolate Coated Truffles
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!