I make ganache with colored candy melts to pour the coating on the cake. It's 1 3/4 cups candy to 1 cup heavy cream. I heat the cream in the microwave until scalded, not boiling. Then pour the hot cream over the candy and stir until melted. Works great!
The candy melts ganache probably does not harden as completely as candy without the cream. I must admit my ignorance re: cake balls, never made them. I love the shiny quality with the ganache.
It may work better to freeze the smaller cakes b/4 you dip them.
Girl, I try not to chop anything!
Usually when I make ganache it's chocolate chips I use so I just use a measuring cup. I also pour the ganache through a strainer before using just in case some didn't melt completely - no lumps on the cake, please! You will find that all chocolate is NOT created equally. Different brands give different results. Also, beware of white chocolate chips to make white ganache. You don't end up with white! It's a horrible yellow color, probably because of cocoa butter in the chips. I had to add the Wilton whitening liquid in desparation at three o'clock in the morning before a wedding (that was after my sweet husband ran to the store for white almond bark. Which, by the way turned out to make a whiter product.) The White Wilton stuff did work (it's primary use is for whitening buttercream, it takes the yellow out of the icing color caused by using butter or margarine. Good luck!
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