Does anyone have any idea (or a method) to coat cake balls so that the coating isn't hard. I've tried candy melts but don't like how it hardens once dry.

I was hoping to find a coating that is more of the consistency of when you bite into a candy bar; firm but still soft. Does that make sense???

I thought about trying my truffle recipe and just reducing the amount of cream so that it isn't as gooey but I wanted to see if anyone had any other ideas before I get started. I've got some margarita cake balls waiting for their dress

thanks a million!

If you thin out the chocolate with paramount crystals, you'll probably get something approximating that. Or at least it wouldn't be as hard. It will probably take some work to figure out the right proportions.

You can use untempered chocolate. Untempered chocolate does not have the "snap" factor of tempered chocolate. The only problem: untempered chocolate produces a dull finish.

When I make cake balls, I use regular semi-sweet chocolate chips, just microwaved with a little bit of shortening. The shortening makes it shiny, not dull, and the chocolate stays soft but still firm. No crunch! For cake pops, I use candy melts.

How about ganache?

I've used it for strawberries and it worked fine.