"Ok, I just got done making these for my company christmas party... I have attempted truffles before and now I remember why I don't do them more often!
First off, you don't need it, BUT a melon baller really does help VS the 2spoon technique,it's challenging to "ball" them once they have firmed up. Yes they melt, but they don't reform. Also when you are making the semi-sweet glaze, make sure you have a good working candy thermometer, I opted not to use the whole "heating pad" technique as it seemed fussy, half way through I found out how it would help.. I wanted the "snap" of the outer shell. My thermometer crapped out, couldn't find the right temp for my chocolate, so then it was melting the ganache, and it was difficult to adhere my toppings too because my chocolate was melting!!! Grrr!! I'm sure they taste great, but the recipie really does make it idiot proof if you (1) have the tools, and (2) follow it correctly for the first time! They weren't pretty, but they'll do! Good LUCK!!