Premade Truffle Shells are amazing!!!
I am a culinary student and the owner of Gabby's Bake Shop (www.gabbysbakeshop.com ) (you can visit our facebook page at facebook.com/GabbysBakeShop ). I happen to come across your post while comparing prices on hollow truffle shells. I use them a lot in school to make enrobed chocolates as well as chocolate lollipops filled with all types of ganaches and liquors...YES .. you can fill them and any other molded chocolate with just straight liquor.
To use the truffle shells you first make your ganache, or caramel filling, or whatever you want to fill them with. When you fill the shell fill it to where the filling comes just a little under the rim of the opening. You need to leave a little bit of space for the next step. Here is the crucial part..... you need to keep your filling in there right? Well, once you fill the shell with the ganache you need to flood the shell with tempered chocolate. By flood I mean you need to melt down couveture chocolate (chocolate from a chocolate block, pure chocolate, not that oily, sugar chocolate wafer things) and bring it down to the right temperature.
Dark chocolate should be between 88-90 degress F
Milk Chocolate should be between 86-88 degrees F
White Chocolate should be between 84-86 degrees F
Put the tempered chocolate in a paper pastry bag and fill the rest of your chocolate shell that you left room for with the tempered chocolate. NOW, the lighter the chocolate the quicker it will cool (go out of temper). At this point you need to figure out if you want to make lollipos or a regular truffle.
At this point once you put the ganache in you can place your lollipop stick in the center of the shell. Once it sets enough dip the lollipop in tempered chocolate and garnish if necessary with like crushed peanuts, or you do not have to garnish it at all at this point. Place the lollipop right side up so the stick is inserted into a lollipop holder or a piece of foam that you turned into a lollipop holder.
***For regular truffles, after you flood the top of the shell with the tempered chocolate, dip (enrobe) the entire ball in tempered chocolate. Using a chocolate fork tap off the excess chocolate and place the ball gently on a sheet pan lined with parchment so that it can set and dry. (NOTE: Be careful to keep an eye on which side is the bottom and which side is the top. This is a skill within itself). If you are going to garnish it with fruit or nuts or edible gold leaf you need to do it while the truffle is still wet. Like my chocolate confections and centerpieces chef says to us all the time, "CHOCOLATE WAITS FOR NOBODY!!!!"