I use pure cream, so that is around 40% milk fat no additives or other ingredients, just cream. I know others that regularly make them wth thickened cream, here in Australia that is around 35% milk fat and does include other thickening ingredients, often a small amount of gelatin or guar gum, the results in texture and flavour of the finished truffles aren't really any different, I just prefer to avoid those extra additives.

I wouldn't use something that is labelled as light cream, coconut cream or another non-dairy cream because they aren't actually cream. Light cream is mainly skimmed milk, additives and thickening agents, some cream is added to the product for flavour but isn't the main ingredient, that means the milk fat percentage is low and it won't perform like cream in cooking and baking.

What type of cream do you use?

Hi Moe. Have you rechecked your measurements and did you make any substitutions? There are only a few ingredients so the proportions of the butter, cream, chocolate and the liqueur are important. When you remove it from the stove and stir through the chocolate and Baileys it will be quite soft, a consistency you could pour, it should be easy to beat until it's smooth and glossy at this stage. Have you given it long enough in the fridge? Once refrigerated it will be firm and easy to form into balls.

If you're saying the finished mix is smooth but runny that sounds like you have the proportions a bit out, have you rechecked your measurements of each ingredient?

The letter g is the standard abbreviation for grams. There are 28.35 grams (g) to the ounce (oz) so 285 g is 10 oz of chocolate.

What is 285g dark chocolate, what kind of measurement is it ,cups, table spoon. I just don't understand g