tag:blogger.com,1999:blog-32429786.post7605141100018115816..comments2009-07-29T09:43:27.471-07:00Carolyn Blount Brodersenhttp://www.blogger.com/profile/14710402634730511249noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-32429786.post-84241718986223543002009-07-29T09:43:27.471-07:002009-07-29T09:43:27.471-07:00Hi, NightStar152,<br /><br />If there is too much liquid and/or not enough chocolate, then they&#39;ll be too soft to roll. Not to fret! It&#39;s easy to add a bit more chocolate to firm things up. You will have to reheat--using the steaming method of one pot over another that hold boiling water. When the ganache is warmed, stir in the additional chocolate (a few squares should be fine) until well-mixed. I guarantee that will fix it. <br /><br />Honestly, the only tricky thing about making truffles is getting the texture right--firm enough to hold their shape, but soft enough to work with. <br /><br />Let me know how it goes! Chocolate is very forgiving. If you don&#39;t have time to fix it now, you can always freeze the ganache (cover it well) and fix it later.Carolyn Blount Brodersenhttp://www.blogger.com/profile/14710402634730511249noreply@blogger.comtag:blogger.com,1999:blog-32429786.post-44131411822744951102009-07-29T08:49:07.053-07:002009-07-29T08:49:07.053-07:00Ummm, i have a question. I left my truffles in the fridge overnight but they&#39;re still not hard enough to roll into balls. &gt;o&lt; Could you please tell me why! Thank Unightstar152http://www.blogger.com/profile/11501184119079101032noreply@blogger.comtag:blogger.com,1999:blog-32429786.post-41364608609088244832008-01-07T08:14:00.000-08:002008-01-07T08:14:00.000-08:00Absolutely beautiful! These look delectable and I want to try them all!Sorinahttp://www.plentyoffood.netnoreply@blogger.com