I went berry picking and have made an amazing blackcurrent ganache and want to use it as a filling for truffles (which I have never made).

I have heard of a few different methods of making truffles: One way is to freeze the ganache balls and then dip in a) chocolate with crisco or b) candy melts. The other is to use tempered chocolate and a) dip or b) pour into molds. The chocolate tempering is a bit intimidating. I tried it with white chocolate and didn't have much success. I used Bernard Callebaut bulk pieces.

Any advice on how to do this the easy way? Will the candy melts do the job just fine and am I really sacraficing anything - flavour? Will my recipients know the difference? TIA!

If you went to all the trouble to make the ganache, the candy melts are just pure artificial product and they taste of it. Remember that your truffles don't have to be perfect. In fact, the originals are supposed to be very imperfect. Once you learn to temper chocolate, it will be easy. And your mistakes will still taste incredible.

You could roll them in cocoa powder instead, very tasty and easy process.

I dislike candy melts. And if you dip your truffles and don't like how they look, you can still roll them in cocoa powder so you get the chocolate/firm outside, get the cocoa powder on the outside, and no one is the wiser.

Oh my goodness on all that is holy, don't do anything but roll those in cocoa powder. Candy melts are an abomination.

Thanks guys! Won't be using candy melts!

So, I have successfully tempered chocolate and my truffles turned out great ! I just have a few questions:
1) When I went to warm the choc up again for another batch, it seized- why? Is there a trick to warming it and avoiding seizing?
2) What can I do with seized choc?
3) I had a lot of trouble getting the choc out of the molds even though I popped them in the freezer for a few mins - is there a trick? (I used white choc)
4) What do I use to put that little swirl on top of the truffles? Dark tempered choc?
TIA