Your next step will depend on what you want to use to coat the truffles. You can dip them in chocolate or roll them into cocoa powder, spices, coconut, chopped dates or ground nuts. Use your imagination!
Fill a small bowl with the ingredients you will use to coat them.
After forming the truffles into balls, dip them into the bowl and then place the chocolates on a cookie sheet lined with parchment paper. Refrigerate until firm.
Dipping the Truffles
Dunking your truffles in chocolate is time consuming but worth the effort. I love the contrast of the firm chocolate and the soft center.
Place truffles on a cookie sheet lined with parchment paper after working them into rounded shapes.
Refrigerate for about one hour until firm.
To prepare the dipping chocolate- Melt about 3 ounces of semi-sweet baking chocolate and 1-2 tablespoons grated beeswax in a double burner. (The beeswax prevents the outer layer of chocolate from melting too quickly). Keep the heat on low. Once the chocolate is melted, do not remove from the double burner.
Remove the truffles from the fridge. Pierce the chilled chocolate/cream mixture with a bamboo skewer. Using the skewer, carefully dip it into the chocolate/beeswax mixture. Place back on the parchment and remove the skewer. Refrigerate again until firm, about 1-2 hours.
Modifying the Recipe
You can change this recipe to suit your own tastes. Use any kind of chocolate, as long as it is meant for candy making or baking. Different flavored chips, such as caramel and peanut butter, also work well
It is also fun to add liqueurs and extracts. Extracts are a little stronger. Add ΒΌ tsp. to the chocolate, cream, and butter mixture after removing it from the heat. Refrigerate and continue the process as usual.
Liqueurs are a fun addition. Just substitute one tablespoon of the cream for one tablespoon of liqueur. If you need more liqueur than that to get the desired taste, make sure you subtract an equal amount of cream. Make sure the chocolate is still on the double burner. You want some of the alcohol to evaporate.
You can also substitute cream cheese for butter. This results in a truffle that is a little lighter. The flavor of the cream cheese goes well with white chocolate. Nut butters also work well as a substitute for better.