This is my first attempt making truffles, and I have been moderately successful, but I need some assistance with perfecting the recipe.
I was able to create a beautiful ganache following a recipe that called for:
light corn syrup,
I let the ganache cool in the fridge with a plastic wrap coating for about 6 hours and then formed into balls and then coated with tempered chocolate.
I additionally coated some with nuts, coconut, drizzled white chocolate, etc.
Everything looked great until I tried one this morning.
PROBLEM: There is very little or no difference (visually, texture, or taste) between the ganache center and the chocolate outside. In my wife's words, "They are like fudge balls".
They taste pretty good, but they DO NOT look like the professional truffles that I was trying to copy.
The inside is not at all "fluffy" or even slightly "lighter" than the coating.
Technically there is a difference because the ganache melts in your hand almost immediately and the coating is harder at room temperature and only begins to melt after more handling.
? How can I change the process or ingredients to make my ganache more of a "candy center" type?