Okay so I watched Bakerella youtube video and mine are not coming out no where near as smooth as hers.

I feel as if my ball dough is good enough because they rolled together great and stayed together. I popped them in the freezer for 15 mins like suggested. During this time getting the melts ready. I am using Wilton candy melts and can't seem to get them as liquid as in the video. Mine is a lot stiffer and I even added a little oil to the melts. I can get the pop in there but some of them pull off. Then over half are cracking!

Any advice or help is greatly appreciated!

Here is a pic of my batter with a little ball rolled up:


Close up of the cracks:

Add shortening (not oil) to the melted chocolate until it's smooth enough - you might have to keep adding shortening till you get the consistency you are looking for.

I usually melt it while I'm melting the chocolate.
Just a side note - I also have trouble with the Wilton candy melts. I used Ghiradelli 60% chocolate chips (got them in the supermarket) and they melted perfectly without adding any shortening.