Hi Michelle! I’m sorry to hear that. White chocolate can be very variable and tricky that way! In the future you could gently heat the ganache so it’s fluid again, then add additional melted white chocolate, whisking well so it’s fully incorporated, then chill again.

Hi Amy. I’d recommend getting some of the paper candy cups that are designed to hold candy like truffles (the small fluted ones). The paper wrappers not only look nice, but they also keep the truffles separated so that they don’t get stuck together. Candy wrappers are often brown or white, but you can also find unique colors or metallic wrappers. Michael’s, Joann’s and even Walmart should have a few options in the store. Or, you could order them online from a specialty cake/candy supply store. Craft and specialty baking stores should also have nice candy boxes to package them in. I hope that helps. Good luck!

Thanks for the awesome review! So glad they were a hit for you Jazzy!

I made these for a NYE party and they were a HIT! I will be making those again but maybe try different flavored champagnes! I saw Andre makes a peach one! Thank you for this recipe, I tried another recipe similar but they never set up, these came out PERFECT!! Super fast and easy too!

Hi Lauren. I haven’t frozen these before. In general, I don’t recommend freezing ganache. The freezing process can cause the taste and texture to be less creamy and luscious. In my blog I have some tips for storage as follows: STORAGE AND MAKE-AHEAD INSTRUCTIONS
The ganache can be made up to a week ahead of time and kept in an airtight container in the refrigerator with a piece of plastic wrap pressed down on top.
Dipped truffles should be stored in the refrigerator, and can be kept for up to a week. For the best taste and texture, let them sit at room temperature for 20-30 minutes before serving.