Problems With Wilton Truffles...
Decorating By mamafrogcakes Updated 12 Dec 2005 , 11:10pm by TexasSugar
I was hoping for an easy "filler" on a Christmas goodie tray that I'm making for work tomorrow. I haven't had a lot of time to spend on this so I decided to try a few of Wilton's different truffle recipes. I made mint ones and the gingerbread ones. For some reason, the gingerbread ones will not "solidify" enough for me to roll. And they've been the fridge since yesterday! Over 24 hrs. So what gives? When i scoop them and try to roll them they stick to my hands and don't want to stay together. What's the deal?? Did I use too much cream maybe??? I really want to figure this out b/c they are GOOD!!!
Yeah Cindy that's what I was kinda thinking about doing. I hadn't decided on the outside coating for them anyway....hmmm 
If the recipe is chocolate, cream and flavor components, the best thing to do is remelt them GENTLY, then add more melted chocolate. A couple of ounces should do it. Then re-chill them. Some heavy cream isn't as "heavy" as it should be, and the extra chocolate help them solidify.
Here's the recipe...pretty easy, or so I thought?!
http://www.wilton.com/recipes/recipesandprojects/candy/gingerbreadtruffles.cfm
I made these a month ago using almond bark (was out of candy melts) and didn't have a problem. I think I'd try to add more of the chocolate before adding the powder sugar.
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