For truffles with shells, it is best to use a soft ganache. See for the cream ganache formulas for softer ganache. The ganache for filling truffle shells should be cooled to 86&F/30.0&C for milk chocolate shells, 84&F/28.8&C for white chocolate shells, or 88&F/31.1&C for dark chocolate shells, because if the ganache is too warm, it will melt the shells.
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