So I tried them this weekend and ended up with delicious chocolate sauce. It never hardened. I left it in the fridge for over 6 hours, and it still poured out of my round cake pan. How, I had a choice of whipping cream and heave whipping cream. Being cheap, I chose the whipping cream--could that have been my problem. Also, I stopped the heating as the bubbles were just starting to show on the boiling. Should it have been a hard boil, or just a soft boil? Any suggestions? Yes, For a truffle ganache to set up, there is a balance between the amount of chocolate and the fat percentage in the cream. Whipping Cream is too low in fat for this amount of chocolate. The cream needs to come to a boil. There needs to be action in the pot, not just bubbles. As soon as the cream boils it comes off the heat. Frank @ KAF.

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