Keith wrote:
> Hi.
>
> I just made my first batch of truffles using a truffle recipe that
> called for 1 lb of bittersweet chocolate combined with 1 1/2 cups of
> heavy cream for the centers. The result is a very rich tasting
> truffle center (almost too rich) and a bit soft. These are quite a
> bit softer than other truffles I'm use to buying in high-end
> chocolate stores. Any idea why? I was expecting them to be more firm
> inside.
>
> Thanks in advance.

Far too much cream. I would suggest 6 oz heavy cream to 1 lb chocolate. This
would enable you to add a couple of tablespoons of booze--such as Grand
Marnier or cognac--without become too soft. When the resulting ganache is
room temperature, beat in some softened butter. The amount is up to you, but
I'd suggest 1/2 cup. You can either pipe your truffles while this is still
soft, or let it firm up somewhat and scoop them.

Certainly no more than 1 cup of cream to a pound of chocolate.