It won't fluff up like whipping cream, but turns lighter and increases in volume. When it reaches that point, stop the beating.

How this works is that whipping cream will whip when cold even if there are other things in it like chocolate. The chocolate makes the mixture heavier, so the volume of fluff won't be the same as if whipping cream only, but there is still a rise.

If you overbeat it, the same thing will happen as when cream is overbeaten - it separates and turns into butter.

The truffles will taste fine, but the texture may be a little off. It will be less noticeable if they're frozen.

You could chop the truffles up into small pieces and fold them into the No-Bake Cheesecake batter and invent chocolate chunk cheesecake!

Karen