Re: M.S.'s truffle recipe

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: I'm not familiar with Martha Stewart's recipe, but if it is a classic truffle recipe the basis is a ganache made with hot cream and chocolate. To make it firmer, simply increase the amount of chocolate in proportion to cream. Truffle recipes can contain other ingredients, such as sugar, glucose, invert sugar, liqueurs, or extracts--just to name a few!--and the cream can be infused with spices or other flavors. Some of these affect firmness. Invert sugar, for example, will make the ganache softer, as will butter and any liquids that are added. But the straightforward way to make them firmer is to add more chocolate to the ganache. If the recipe uses a pound of chocolate, try adding 2 ounces more. (Obviously, your friend could reduce the cream instead, but I think that adding a modest amount of chocolate would be the safest thing.)  



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