I have been given a request for chocolate ganache filled candies. Do you think regular chocolate ganache that you would pour over cakes would be good for this? I can't think of any recipes that I have that would work well. Any suggestions would be welcome! Thank you!!!

Here is my recipe for dark chocolate ganache for truffles:

1 c. Heavy Cream
1/2 tsp. Vanilla
-- boil, remove from heat
1# 2 oz dark or semi-sweet chocolate
-- add, let sit for about 5 minutes and then stir to melt. Cool to about 86 degrees (F).
3 oz butter, soft (unsalted)
-- once cooled, add butter and stir to melt.

When it starts to set you can tip into mounds and put in the refrigerate to set. Then roll in your palms with powdered sugar and then then roll in tempered chocolate.

Or you can let is cool complete on the counter (at least over night) and use a scoop to make balls.