I'm going to get these books from the library but while I have you guys here, can you give me any tips on retaining the circular shape to truffles after they've been dipped and chilled? As I've mentioned before, after my truffles were dipped and chilled, the bottom of them ended up having a flat surface.
Wow! I'll definitely have to take a look at the Chocolate & Confections book. As far as cream goes, do you usually just use whipping cream if it calls for "heavy cream" as Brad mentioned or should I use crme frache which I did find recently in the grocery store?
Thanks 
Thanks for the heavy cream explanation. I'll check the percentages. I took the batch of about 35 or so Oreo Truffles I made to class with me last night as well as to work. I was very surprised! Every person was genuinely ecstatic with them. There were plenty of "they're awesome!" remarks, "unbelievable", "whoa!", "dangerously addicting", "i'm in love" and a few other remarks including "you missed your calling". One went into a chocolate coma and the other was bouncing around the walls. 
They all seemed to enjoy them more than me but perhaps that's because they don't know how much cream cheese it called for. Now many of them want the recipe.
Do you have any suggestions of which chocolate cookbooks to find?
That's another question I have. I've checked in all of the grocery stores in my area of town and there is no "heavy" cream. All there is is whipping cream. I asked at the bakery and same result. Can I just use whipping cream instead of heavy cream or add a couple tbsp to the whipping cream to make it heavy?
Thanks for the quick reply! I'd love to dip in chocolate but I see I'm not good at that since it didn't coat everywhere and after they cooled, there was that rough bottom to the "balls".
I just tried to make truffles for the first time and decided on a recipe for Oreo Truffles from: http://allrecipes.com/Recipe/Easy-OREO-Truffles/Detail.aspx
Literally, the only thing I can taste is cream cheese and nothing else! Also, after I dipped them and placed them on a the wax-paper covered baking sheet, they were flat on the bottom instead of a round shape. This is what I did:
Crush 9 of the cookies to fine crumbs via rolling pin & ziplock & then blender such as magic bullet ; reserve for later use. Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended.
Chill this cookie/cream cheese mixture in fridge/freezer for 10 - 30min.
Shape into small sized balls (they get bigger when dipped). You can use a teaspoon to measure first ball.
Chill the balls in fridge/freezer for 10min 1hr.
Dip the balls into melted chocolate. Fish them out with 2 spoons.
- Place the ball on the spoon and use the 2nd spoon the pour the chocolate. Then pass the ball to the other spoon. This will keep the ball from falling apart.
Roll the freshly dipped balls in mixture. (crushed oreo cookies, cocoa powder)
Chill the truffles on waxed-paper covered baking sheet for another 20 30min then leave in fridge until ready to eat.
After I dipped them in melted chocolate (maybe chocolate too hot?) some of them broke apart and melted when they came in contact with the chocolate.
Yuck. Where'd I go wrong? Maybe I should have tried a more classic truffle for my first time.
