Hmmm

Not sure what I did wrong with Karen's recipe for chocolate truffles - I'm usually pretty good with cooking & have had great success with making the no-bake cheesecake.

What happened is that the texture is kinda grainy & it never fluffed up at all.

I used splenda only, instead of 1/3 cup splenda, 1/3 cup sugar twin. Could this have caused a problem?

I slowly brought the cream to a light boil. Melted in Hersey's unsweetened baking chocolate - I read that Bakers is to grainy - could the Hersey be the problem?

I waited until the chocolate mixture was completely cool - I didn't refrigerate it, did it need to be really cold? It was room temperature when I tried to beat it with my mixer - we have the A/C on, so it's about 70 f in the house.

When I beat the mixture - for over 5 minutes, it just got "gloppier" and never fluffed up . . . did I not wait long enough?

Any ideas or suggestions appreciated. I do have a LC store that carries chocolate bars made with splenda - but each bar is $1.99, so I'd be nice to make some chocolates at home.

TIA