Truffles with Shells

For truffles with shells, it is best to use a soft 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.