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Once truffles are firm, you can decorate them in a variety of ways. Roll them in cocoa powder for a bittersweet punch, or powdered sugar for a super sweet finish. You can also drizzle them with white, milk, or dark chocolate, or try a light sprinkle of chili powder for a spicy kick (yes - chili and chocolate DO mix well!).
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For a more professional look, melt candy bark coating (known as almond bark or candy coating) and dip the truffles to coat evenly. Place on a wire baking rack to let the excess drip off and it will harden in about a minute. While the chocolate is still wet, you can decorate with toasted coconut, sprinkles, mini chocolate chips, or colored sugar.
Place the finished truffles in mini muffin cup papers for easy storage and serving. Truffles will last weeks in the refrigerator, and months in the freezer when stored in airtight containers. Ship only during cold months, as they will melt in the heat.
Truffle Variations
Note: Extra ingredients should be added prior to chilling.
- Mocha: Add 1/4 cup coffee liquor, 2 tablespoons instant espresso powder
- Hazelnut: Add 1/4 cup hazelnut liquor, 1/2 cup finely chopped toasted hazelnuts
- Amaretto: Add 1/4 cup amaretto liquor, 1/2 cup finely chopped toasted almonds
- Mint-chip: Add 1/4 cup crème de mint (or 1 1/2 teaspoons peppermint extract), 1/2 cup mini chocolate chips or crushed peppermint candies
- Double chocolate: Add 1/4 cup chocolate liquor, 2 tablespoons cocoa powder, 1/2 cup mini chocolate chips
