Grand Marnier Chocolate Truffles With Pistachios

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I was so excited to see this recipe, plus all the possible combinations in the December issue! I planned to make 4 batches of different truffles for my family's yearly Christmas Treat exchange. Imagine how disappointed I was when all four batches were too soft in their consistency (after more than a day of refrigeration to roll into nice, uniform balls. After comparing other ganache recipes to this one, I realized the amount of cream called for was excessive. I gave this a 1 just because the ideas were noteworthy; the recipe itself was a disaster. If you decide to make this anyway, keep in mind that the ratio of chocolate to cream should be 8 oz. of chocolate to 1/2 cup of cream. This recipe is 12 oz. of chocolate to 1 1/2 cups of cream. Either cut the cream to 3/4 cup, or increase the chocolate to 24 oz.