Hello all - this weekend I made Earl Grey chocolate truffles and Red Zinfandel chocolate truffles. I rolled the Zinfandel truffles in cocoa and coated the Earl Grey truffles in powdered sugar. I refrigerated them before serving, but when it was time to plate them, I discovered that the Earl Grey truffles were caked in sugar. They looked more like Dunkn Donuts Munchkins than chocolate truffles and I re-dusted them in powdered sugar to make them more presentable.
Is there any way to avoid this or will the powdered sugar inevitably develop a crust? If I want truffles to have a white dusting, can I use anything else that will hold up better? Powdered milk, perhaps?