Alex wrote:

Fran's truffles are still pretty soft - at the limit of how soft
truffles should be IMHO. It sounds like yours, then, must be semi-fluid
-
more like a cream center than a truffle proper - broadly comparable in
texture to the center of Cadbury's creme eggs.

*************
Amazingly enough, they are fairly solid, Alex. You can cut them
in two with a knife and everything stays where it is. The higher
percentage chocolate can take more liquid and still firm up. It
seems to me that the desirable thickness depends somewhat on
whether they will be coated or not. Coated ones can be softer,
whereas ones that are simply going to be rolled in cocoa, etc,
need to be a bit firmer.

Thanks for posting, Alex. Your suggestions are appreciated.

Michael