Easter came early this year, but with truffles there is no season! Great instructions that we should save for any time the spirit moves us. Two suggestions regarding the centers. Use a plastic flexible spatula to get up as much of the filling as possible. Then put the parchment or waxed paper into the freezer for a bit until the chocolate breaks away. Crumbs for the cook! And if your chocolate "seizes," reheat just a bit and stir vigorously, reheat and stir again. With patience and repeated stirring the chocolate usually will reconstitute. Thanks for the reminder that truffles are fun and easy!

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