"These truffles were amazing. Everyone says they're not setting up so I put mine in the freezer for about 45 minutes and they set up just fine. When working with chocolate, you have to make sure it stays cold or of course it'll lose it's shape. I also used a small scoop instead of two spoons so that I wouldn't really have to roll them and my hands barely touched the truffles. The only time I had to touch the truffles was when I was rolling them in the cocoa powder and the powdered sugar. You just have to be a little careful and they'll turn out fine. The recipe also didn't make all 60, only about 26. But in the end they were great.

"This souffle is amazing. Very easy to make and it comes out rich, light, and airy. It's also very good with vanilla ice cream when it's fresh out of the oven.