I used the Mercken's chocolate and measured EXACTLY to the gram, even used a wee bit more chocolate than cream, and three hours later these aren't even CLOSE to setting up. I am going to remelt and add more chocolate, but seriously this recipe in the recipes section has numerous comments saying it doesn't set up, and another truffles recipe you have posted in the recipes section calls for 12 oz chocolate to 8 oz cream. It's so odd that we're all having such mixed results. I decided I'd go into the kitchen at 3 p.m. and try this out. I did a small test batch - 6 ounces each heavy cream (not whipping cream, heavy cream) and regular semisweet chocolate chips. Poured into a small cake pan (6"). At 5 p.m. (2 hours later), it was soft, but definitely scoopable; it held its shape when I scooped it with a teaspoon cookie scoop. I imagine by tomorrow it'll be stiffer. Anyone baking scientists out there have any ideas? PJH

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