So I've read just about every internet site that I can, and I've tried just about everything, but my truffles just keep cracking. My method: My ganache is 12 oz. of chocolate to 1 cup of cream, and I really like the texture. I then use silicon molds to shape and portion the ganache balls. I freeze the molds with the ganache, then take the ganache balls out and let them rest in the refrigerator for at least 24 hours. Sometime in this time I roll them quickly by hand to eliminate the flat bottom. I then take them out of the refrigerator and let them sit at room temperature for at least 4 hours, then I dip them in chocolate tempered with a Rev. x3210 machine by chocovision. When I dip them, almost every truffle cracks. I have tried first hand-rolling the truffles with a small amount of tempered chocolate, then dipping them. They still cracked. Many even crack when double dipped! Any ideas/help?
Try letting your ganache sit at in the molds are room temperature for 4-12 hours ('overnight') prior to chilling.
I find that the ganache needs to 'set up' and this happens while warm.
Sounds like you have a problem with your center temperature, I agree with what Jonathan recommended.