I tried these last week adding mint extract to a dark chocolate batch and rolling them in crushed candy canes. My husband said those were just OK (but he's not a chocolate/mint fan). I also tried a Lindt Milk Chocolate with vanilla extract but I'm having a really hard time rolling them. I put them in the freezer and was able to roll some of them that way (after 5 minutes or so things start to get too soft again). (Husband says the milk chocolate ones are awesome) I ordered the chocolate you suggested and am hoping to have less messy results with those. Could it be that I'm just using a chocolate that is too soft to begin with? Excuse my ignorance, I'm allergic to chocolate so I don't have a lot I can go on with my own tastes and experience. I would really like to give these as gifts but want to find a way for them to be easier to roll and for them to stay round. " Hi, I am so glad you are enjoying making truffles. What fun! It is possible that the milk chocolate you used had some fillers or waxes in them that contributed to your problem. Milk chocolate by rule is softer, but a high quality one will help you to achieve better results next time. Good luck! -Amy"

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