They are ganache truffles. Ganache is basically chopped chocolate and boiled heavy based cream, and will vary in hardness due to a number of factors, including how dark the chocolate is (darker choc = harder ganache).

I think you can save them.

Looking through my recipes, they all say that ganache truffles "should be well chilled before shaping"

To roll into balls, you can use a teaspoon and then roll them in your hands (working quickly, as your hands are warm). Put onto a plate or tray then roll through your coatings, and return them to a cool place or the fridge. If the coating is melted chocolate, don't have the truffle balls too cold (as in from the fridge, as this can cause the coating to crack).

Or, you can use a melon baller. I don't have one, so I'm not sure how easy they would be to get out of the baller. When I made white choc apricot and macadamia truffles last week (condensed milk based) I had the mixture in the fridge overnight and it went rock hard. I left the bowl out on the bench overnight and just used the teaspoon method to shape into small balls, then rolled them in extra coconut, but as I said above, ganache mix needs to be cold before rolling into balls.

Store finished truffles in an airtight container, preferably in the fridge, or definately if they contain perishable ingredients (ie, egg, cream or milk). If frozen, they should be good for a month or so, depending on your freezer.

If your fridge is super cold, and the mix is just totally unworkable, leave it out on the bench, but keep testing it to shape it all before it gets too warm.

Let us know how you go.