Ok, I need a helping hand here. Yesterday I made ganache with the plans of making truffle chocolates today. I used Maatha's recipe, which was 12 oz dark chocolate, 1/2 c heavy cream and 2 T liqueur, raspberry in my case. Chill over night, then roll into balls. Today, after sitting out for about 3 hours it's still hard as a bar of chocolate. Anyone know what ratio of cream to chocolate will loosen this up to the point I can roll it? I'm hoping I can stick it over a pan of simmering water, add a few liquids, and get it back on track.