"I've only read the recipe and review about the butter, recipe being too oily, etc...

I make truffles all of the time and I have never used butter. All you need to do is bring heavy cream to a slight boil and then pour over top of the chopped up chocolate in a bowl. Let sit for about 5 minutes then stir until chocolate is melted. At that point you can add whatever flavors you're using for the recipe. Mix well and then refrigerate for about 1 hour or so until set. If you are using high quality chocolate, it will not turn white when you use this method for setting time. After removing from the refrigerator, the chocolate will be very easy to roll. Be careful not to leave in too long or the chocolate will become too hard to work with.

Also keep in mind that the temperature of your kitchen makes a huge difference. If it's too humid, warm, etc...the chocolate will not set right. You need to work in a cool, dry environment.

"I've only read the recipe and review about the butter, recipe being too oily, etc...

I make truffles all of the time and I have never used butter. All you need to do is bring heavy cream to a slight boil and then pour over top of the chopped up chocolate in a bowl. Let sit for about 5 minutes then stir until chocolate is melted. At that point you can add whatever flavors you're using for the recipe. Mix well and then refrigerate for about 1 hour or so until set. If you are using high quality chocolate, it will not turn white when you use this method for setting time. After removing from the refrigerator, the chocolate will be very easy to roll. Be careful not to leave in too long or the chocolate will become too hard to work with.

Also keep in mind that the temperature of your kitchen makes a huge difference. If it's too humid, warm, etc...the chocolate will not set right. You need to work in a cool, dry environment.

"I made this last week. Excellent and very tasty when you're in the mood for hot spicy chili! I used a little more hot sausage than the recipe called for but I added some dark brown sugar to help offset the spice a bit. Topped with sour cream, cheese and tortillas, it was very delicious:)

"I have made this recipe several times since the summer and my family and I love it! I like to use grouper because of its buttery flavor.

"I made these for a block party and they were a huge hit down to the last crumb! Who says you always have to make everything from scratch? As someone who usually does, this "recipe" is great when you are short on time. I love the brownie cupcake concept...very yummy! Great idea Paula!

"I made this today and my family and I loved it. Since I couldn't find the ground chicken, I used turkey. I also left out the peppers and only used 1 tablespoon of chili powder since my small children don't like a lot of spice. My husband and I later added the additional "spice" to our bowls and it was great. While cooking, I did notice that it was turning out to be watery in texture so what I did after 5.5 hr was add the 1/2 cup of beer and turn it up to high for 40 minutes then reducing heat back to low while removing the lid. As with any chili, the longer you cook it, the more it thickens as liquid evaporates. The use of cinnamon and allspice gave it nice seasonal flavor.