Thread Starter: Snowy43 Started: Sun 11 Dec 2005 Replies: 2
I've been trying to make some classic truffles from Paul Young's recipe on here. I've used 70% Lindt chocolate and double cream but the mixture is not firm enough to roll in cocoa. Please, what have I done wrong, and is there anything I can do to it to make it firm?
Even my chocoholic husband couldn't eat a basinful of the mixture!!! Help!! 
Mon 12 Dec 2005, 11.50AM
Hi Snowy ,I made some truffles last week After mixing everthing I popped it in the freezer for a couple of hours,took it out and then made into balls.hope this helped 
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