I tried tempering chocolate and failed. I was trying to make truffles and the chocolate still came off on my fingers. Would it be easier just to coat the centers with a ganache glaze? It would still come off on the fingers, but not so quickly.

BTW, grand mariner and chocolate were made for each other!

Are you using ganache that has set up for your truffles?

The ganache for covering cakes and the ganache for making truffles have different fat contents. I can't recall The Ratio off the top of my head.

Place a piece of plastic on the surface of the Ganache to prevent a skin from forming on the top while it's chilling.

When it's set, scoop and Roll in to balls. Then drop them in chocolate, cocoa powder or other coverings.

For chocolate covered truffles especially I use a plastic fork that has the 2 middle tines removed so I can scoop and place on wax paper to dry.


And yes... Grand Marnier Truffles are sooooooooooo good... they make my toes curl.


Princess

The truffle part was fine. I wanted a coating that would not come off on your fingers. I wanted to serve them at a party, but did not want everyone to end up with chocolatey fngers.

bubblezmom: check out my truffle recipe in the recipes section on this site. i review directions for making truffles and coating with chocolate coating like merkins (nice hard shells that don't melt at normal serving temperatures) as well as options for coating with "regular" chocolate and then tossing in some kind of dry finishing coat (coconut or ground nuts or chocolate candy sprinkles like with a rumball).

a 2:1 chocolate to cream ganache recipe is still going to be "too-soft" at room temperature to hold their shape and pick up with fingers, so a nice, hard chocolate coating is lovely, especially when you break through it with your teeth into the soft ganache inside!