I always make truffles for holidays and have them pretty down. I use 1/4 heavy cream and 6 tbsp butter for each batch. I want to start adding flavors to them but the last time that I made a batch with Irish Cream Liquor the Mix never hardened like it always does. I've tried a few times and I cant figure out what to do.
I dont like when the mix isnt set because it takes so long to try and coat in chocolate. Its more oozy and more fudge frosting like.
can someone help me with the chemestry for making flavored truffles that arent oozy?