I make truffles often and I don’t bother with beautiful but focus only on taste and texture. One suggestion I can make to make truffles much simpler is to NOT ROLL them. After I cool the ganache, I simply spoon it out with a teaspoon and gently and quickly smooth down the rough edges, then plop them into the cocoa or nuts or coconut or whatever I’m using to coat them (never dipping chocolate–WAY too much work!) Yes, they end up bumpy and somewhat odd looking, but DELICIOUS, and I actually prefer them that way–then you truly know they are handmade! (In fact, they look strikingly similar to the very expensive XOX truffles from San Franciscso). And, you can still decorate them with non-pareils, other coatings or even drizzled chocolate for more striking effects.

Good luck next year!

I went through a truffle-making period, and my ganache never really “gelled.” I chalked it up to our intense humidity here and gave up.