I make truffles every year as Christmas gifts for my co-workers (they start nagging me in October so I won't "forget"). There's no such thing as a failed truffle. One year they were just not thick enough to roll, so I poured it into some small canning jars, added a ribbon, and presented it as chocolate sauce. Yummy warmed up and poured over ice cream, or stirred into hot milk for decadent hot chocolate. There are, in fact, few irretrievable mistakes in the kitchen. If all else fails, baked goods can be given to the birds, and chocolate can ALWAYS be poured over ice cream! :) PJH

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