Orange rind, chopped nuts, dried fruit, your favourite liqueur, such as Cointreau, whatever you would like in your truffle centres
Cocoa or cacao powder, dessicated coconut, or extra melted dark chocolate for dusting/coating
Instructions
Break the chocolate into small pieces and combine with the cream in a medium sized bowl. Heat over a saucepan of simmering water. Keep the heat low and stir until the chocolate is completely melted and you have a smooth mixture.
Remove from the heat, stir in your desired filling such as chopped nuts, or orange rind and Cointreau.
Cover the bowl with cling film and place in the fridge for 30-60 minutes, until the mixture is firm, but not completely set.
Remove from the fridge and roll into balls. Place on a tray lined with baking paper and put the truffles back into the fridge for another hour.
Coat the truffles by rolling in dessicated coconut, cocoa powder or melted chocolate and put back in the fridge for 2-3 hours to set.
Notes
This recipe will make 10-12 truffles, depending on size.I don't think it matters if they're not all exactly the same size or perfectly round, that's the beauty of them being truly hand made.