This recipe is close to the one I use. I have no trouble getting them to set. One thing I have noticed that will affect scoopability is the amount of time you chill the completed ganache. Two to three hours seems to be the best time frame, the varience being due to where it is placed in the fridge. Put it in the coldest part of your fridge to set it fastest. Try this : 12ounces of semi sweet chocolate chips (Giradelli works exceptionally well) 3/4 cup heavy cream Pour chips and cream in small sauce pan Over med high heat let warm just until chips begin to shine and small bubbles appear around side. DO NOT STIR DURING THIS TIME! Turn off heat, leave pot on burner. DO NOT STIR YET! Let sit for 3 minutes. NOW, you can stir. Use a wire whisk. Slowly so as not to add any air to mixture, stir. It will only take about 2 minutes to fully blend. Now pour in a bowl and let set in fridge for 2 to 3 hours until firm. Scoop. Roll into balls. Roll in to toppings. Another thing I have done is to roll a candied cherry in to center of the truffle. Then dip in melted almond bark. Can also then be dipped in coconut after almond bark coating. To make getting the cherry in easier, take the ganache out when it is on the softer side of firm. Set the bowl in a larger one with ice in it to keep the ganache from becoming too warm and hard to roll. Hope this helps:) This does indeed help! Thanks so much for your good feedback here - much appreciated. PJH

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