Thanks, Jenn! I’m glad to hear the recipes have turned out great for you!

In reply to Danielle.

Sorry for the belated reply, but I am back on this page, making these truffles for the second year in a row and saw your response. That was the issue! I just had to let them warm up a bit – I think I had them in the fridge for like 5 hours last year, way too long. Once they softened up it got easier, and they were a huge hit. As an aside, all of your recipes I’ve tried so far are fantastic. I make your cakes with Bob’s Red Mill Gluten Free All Purpose flour and tell people after the fact that they just ate a gluten-free cake. They have no idea. My husband was “pissed” that I tricked him because he loved my GF version of your vanilla cake so much. Thanks for making all of these recipes available!

Hi, Jenn! Did you happen to refrigerate it longer than the 2 hours or use a different size pan? If the mixture was too cold, that may be why it was too firm to form into balls. If that’s the case, it may help to refrigerate it for less time or let it sit at room temperature for 15 to 20 minutes so that it’s easier to scoop. The mixture should be firm to the touch, but you should be able to easily scoop it with a cookie scoop.