Kathy,
First, thank you for taking the time to post the dipping tips.
Do you have any tips on how to roll the candy balls without making a huge mess? I tried making truffles recently, with a chocolate ganache recipe. I chilled the mixture overnight as directed, but then it was too hard to roll. I let it sit out till it was softer, but then I ended up with about a 3" coating of ganache on my hands and the most pathetic looking little balls of goo that you can imagine.
I ended up making tiny, bite-size chocolate cupcakes and icing them with the ganache - much easier, and they disappeared pronto when the crowd arrived. But I'd love to be able to make truffles. Any help to offer?