Well I finally tried to make some of those adorable cake pops for my grandsons easter party at school. They were coming out so cute, but then they all pretty much started cracking down the middle. I did put them in the freezer maybe for less than a hour to get them to set up before dipping them, does anyone know why this happened???? Please!!
I used to have the same problem. They don't need to be frozen, just cold. A lot of people use the freezer to get them cold. I keep them in the freezer and then take them out for about 10-15 minutes before I dip - no more cracking!
When I first did mine I had the same problem.
Now I use a toothpick in my completely frozen truffle so that when I dip them, I can leave a VERY small space around the toothpick uncovered so that the truffle has room to expand. I then stick the toothpick in a sheet of styrofoam until set, pop out the toothpick and cover the hole. I have found that I can get a smoother surface this way too. Happy baking! 
Quote by @%username% on %date%
%body%