"I've made these truffles for 3 Christmases now. My family and friends RAVE about them! I make 9 double-batch recipes, each with a different liquor and coating. I use a chopstick to dip the ball into the melted chocolate, and a gloved finger to evenly distribute the chocolate over the ganache ball. It works like a charm! I melt the 1/2 the chocolate over a double boiler, turn off the heat, and add the rest of the chocolate, stirring to melt. I don't use a thermometer, and it always turns out well. If it starts to harden up, I just turn on the heat for a couple of minutes.