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.