Everytime I make truffles, and they sit for a day or two, the get covered in condensation and look gross and soggy. It also happens with chocolate covered cherries too. What causes it, and how do i stop it?

do you have them in the fridge or out on the counter? I put mine in the fridge and sometimes I notice within a few days they are sweating, usually around day 4 for me. I learn about chocolate this next semester so if I find out the answer I'll pm you with it, but I'm sure someone on here knows the answer.

This might help:

http://tinyurl.com/y953vv

That would be great if you could let me know. I leave them on the counter, and it does it every single time. They just end up looking gross.

are you using cold ingredients? or is everything at room temp?

Well, the chocolate is room temp, but the cream is heated......

you didn't use anything cold..no cold butter or anything?

Strange..

Nope. Nothing cold. In fact the only thing I used in one batch was 35% and chcolate.

auntiem26 the condensation is your problem, when chocolate comes into contact with condensation (aka water) it seizes up making it unsuable. Now, your chocolate was already in a dry form when it came into contact with the condensation therefore the chocolate goes all wonky and in your words "soggy" What maybe happening is that the place where you leave your chocolates out to cool may be to cold or warm for the chocolates causing the chocolates to sweat. Now when you make the truffle centers, allow it to harden up in the bowl on the counter over night before you go scooping and dunking. your filling may still be a bit warm causing ur truffles to sweat from the inside out and that in the words of Alton Brown "that is definately BAD eats!"
Now in the case of the chocolate covered cherries, well that is gonna happen cause chocolate doesnt like water mixed with sugar either. you may have to cover the chocolate in a fondant first like you would cherrie Cordials.
HTH
Daniella

I have found that my truffles look the best when I let all my ingredients get to the same temp.

sinderella thanks for you advice.
P.S I grew up in Caledon.....

Misdawn you are correct!! Chocolate should be at room temp along with alcohols and fruit purees. As for the butter, room temp is best because it will be nice and soft leaving a silky finish and no unmelted lumps in the ganache! But once you add the boiled cream it becomes alittle tricky. It may feel cool to you to scoop and dunk after a few hours, but remember chocolate melts just over body temperature and even if it is a little warm, it will sweat if dunked too soon.

~Daniella

auntiem26 i moved here about a year ago...hmmm... it seems you joined cc the same daty i did...weird..am i your evil twin??..nahh! HAHAH

i would love to make truffles this x-mas...anybody have a good recipe???

yes, all your ingredients should be at the same temperature and let the truffle mix sit for a bit before you start to dip..

Make sure that your chocolate is not too hot..it really shouldn't be hotter than 96-98 degrees