Tonight I tried three different truffle recipes to determine the best 'base' for making truffles.
(1) Heavy cream, butter, and chocolate;
(2) Heavy cream and chocolate;
(3) Evaporated milk, sugar, and chocolate.
I will post the best recipe so you can try it. My guess is that the evaporated milk recipe will be the best as it seemed to have the best consistency before being chilled. I will also post pictures. The wonderful thing about truffles is that once you find a 'base' that works well for you, you can make it in mass and separate it into separate bowls before chilling, so you can add different fillers (coconut, chopped almonds, crushed cookies, etc.)