@Sarah back when they posted another truffle recipe in February for Valentine's day--this one with the hard chocolate coating--I substituted milk for the dark chocolate, which made the ganache much softer. Back then, I did indeed freeze the ganache centers with no ill-effects. That was *before* I put the coating on, though--so you may want, as PJH suggests, to just freeze the ganache centers and add the sprinkles before you eat them.

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