I consider myself to be somewhat qualified in the kitchen, but I've got to say that truffles (and fudge) have eluded me in terms of consistent results over the years. There has been much frustration in my attempts to make truffles using this method in the past. I've had them come out hard as rocks and unable to roll, and come out so soft that they turned into little 'puddles of mud'. Now, regardless of the results, even the disasters are still tasty. Any thoughts, other than the fact that my ratios must somehow be off, as to what is causing my inconsistent results? I so want to be able to make some truffles like these and know, from batch to batch that it will all work. What do you think? I've also seen some truffle recipes that add unsalted butter too, what are your thoughts on that? When you cross the border into "Candy Land", Measurement and Temperature Control will either be your new Best Buddies or your Nemesis. Candy making is an exacting art. Ingredient ratios are unforgiving. Too much sugar or the wrong type will make your truffles mud spots. Over boiling cream can make them lumps of coal. Using a different chocolate, well you need to look at that situation as an experiment. MaryJane has taken all of the guess work out of making a good basic truffle ganache in this recipe. Added Butter would definitely firm up the texture of the ganache, as well as adding fat. Give this one a try, as written. Frank @ KAF.

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