Great feedback.

I'm back to the testing kitchen! Thanks everyone.

Janet Puistonen wrote:
> 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.