PJ, I'm wondering if maybe I didn't stir long enough to get it 'soft and creamy'. How crucial is stirring until you get to the correct consistency? Could that possibly explain why some of us are having problems getting the 1:1 ratio to set up? And I did use "heavy whipping cream" rather than heavy cream, as neither of my regular groceries carry heavy cream -- could that explain it for some of us? Maybe there's a different ratio for using heavy whipping cream? I did eventually get mine to set up, with a ratio of 24 oz of chocolate to 16 oz of heavy whipping cream or 3:2. They were rollable but just barely; I returned them to the fridge between rolling and doing the toppings. I stored them in the fridge, but when they were at room temperature they ended up flattening out of round quite a bit. FWIW, rolling them in espresso powder: NO! :) They were beautiful and delicious at first, but after a couple of days in the fridge the espresso powder turned dark, sticky and unappealing. And I might try your peppermint crunch next year, but making my own by crushing peppermint candies also was not a success -- the peppermint sort of half-melted into the truffle and looked like the truffle had gone moldy. :P Hi Valereee, The biggest thing that I think most folks are finding with the truffles is that you really do have to use real chocolate, top shelf, and real cream. Other than that, getting the cream very hot, even boiling it for a minute or so to evaporate some of the moisture also helps very much. I'm glad that you worked with different toppings too. Next time, try mixing the espresso powder in with some cocoa. You'll still get the mocha flavor but the cocoa will keep it from melting into the truffle so much. Thanks for sharing about the peppermint too. ~ MaryJane

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