Thanks for the feedback.
Nikkie, I keep my truffles in the freezer because I do not care for the bloom effect on the chocolate when it stays in the refrigerator. The consistency of the truffles at room temperature is such that you can still pick them up. Your fingers will be chocolatey, but I always view that as a bonus! I have yet to decide if my favorite temperature, for eating the truffles, is cool or at room temperature. Then again, I do love them straight from the freezer, too, but they are mighty tough to bite through. The recipe makes 45-48 truffles.
Have fun making them. Let me know what you think.