hi amberlicious! (love your name, btw).
i tried to send you a private message yesterday, but it wouldn't accept a Word.doc attachment, and when i tried to turn my .doc into a pdf the program kept failing
. anyhoo, if you'd like the full recipe, please send your email address and i'll fire it off.
in the meantime...the proper mixture for the centre of a truffle is firm ganache made with dark eating chocolate and cream (35% BF or MF) (don't add butter - that's really for adding to pouring ganache when you want a smooth, glossy finish). the ratio is 2:1 in favour of the chocolate, so for every ounce or gram of chocolate, use half that number of fluid ounces or milliliters of fluid cream. chop up your chocolate and put it in a metal or glass or glazed ceramic bowl (anything heatproof and non-porous, so NO plastic). boil the cream (watch it, as it comes up to the boil really fast). pour the hot cream over the chocolate. wrap the bowl top in plastic wrap to help keep the heat it. let sit for a couple of minutes, and then stir the mixture with a non-porous spoon or whisk (no wood!) until smooth. allow the mixture to cool slightly, but not entirely firm, so that you can put it in a piping bag with a small tip (or better yet, a filling-tip) and pipe into your pre-made truffle molds. if your molds have a large opening, melt some coating chocolate and dab onto the openings to seal them.
i've had great success using the inexpensive 500g dark chocolate bars from wal-mart, which in canada are less than $4 each.