I decided to make 2 different kinds of truffles for a holiday party - traditional chocolate and lavendar infused. I followed an epicurious recipe -- finely chopped the chocolate (which took FOREVER!!), added hot heavy cream and whisked till smooth. I poured it on syran wrapped cookie sheets and cooled overnight. So, this morning the traditional chocolate is the consistency it's supposed to be according to the recipe (like toothpaste), but the lavender infused is hard. What happened? Can I somehow soften it up so I can roll balls?
Also, has anyone made this epicurious recipe? It says it makes 180 truffles, but it doesn't seem like it will.
OR, maybe should I just have bought them...
Thanks so much!!