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Roll the Truffles by Hand
(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.
Now that the ganache balls are roughly formed, it's time to make them round. Dust your hands with cocoa powder and pick up a cocoa-covered ganache ball. Gently roll it between your palms until it is round, then place it on the foil-lined baking sheet. Because the ball is already covered with cocoa powder and is fairly firm, it should be easy to shape and not stick to your palms very much. Repeat with remaining ganache and cocoa powder. If at any time the ganache becomes too soft to work with, place it in the refrigerator to chill for a few minutes.
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