[FarmBaby]

I made a filling for coconut truffles that was meant to freeze so I could shape it into balls. This has not happened, it is still tacky and will not keep a ball shape. How do people make soft centred round truffles when they can't freeze the filling? I was thinking about a chocolate mould but how would you up end each one without the filling coming out?

The coconut filling is sooooooo good that I really want to make this recipe work.

[*LucyE*]

Why can't you freeze/chill it?

I would say you have an uphill task of working with chocolate in warm weather.

I normally chill overnight and use a melon baller to shape. I lay the on a plate with cocoa/icing sugar/nuts/whatever and jiggle the plate to cover them. I minimize touching because warm hands will just melt the chocolate and create more mess.

[FarmBaby]

The composition of the filling means it won't freeze. It's been in the freezer for 3 days now and is a firm as it will ever get but not firm enough to keep a ball shape.

[*LucyE*]

Some of my soft truffles don't stay in a pretty ball shape. It's a rustic charm

Handle it as little as possible or add something to stiffen the mix.

[Escapin]

You could get real fancy and make little choc cups and then pipe the coconut filling in?