Chocolate Truffles

I'm a big believer in taking basic recipes and developing multiple ways to use them.

So today, here's a variation on my popular Magic Disappearing Chocolate Fudge, which continues to be a favorite whenever I make it.

These truffles are very versatile and easy to make for a fancy Valentine gift. They look more time-consuming than they really are.

You can make them in many different flavors and with different inclusions (the chocolate industry word for the bits of things added). For the test, I divided the recipe in four and made four flavors:

mint covered with powdered sugar
walnut dipped in chocolate
candied orange peel covered with cocoa
plain chocolate covered with pecan praline bits

But the possibilities are endless. Have fun creating your own!

Makes about two dozen truffles

1 recipe Magic Disappearing Chocolate Fudge
your choice of additional ingredients (see flavorings, inclusions and coatings below)

Make the fudge according to the recipe.
If you want to make more than one flavor, divide the fudge into separate containers at this point. Add any flavorings or inclusions and mix them in, then refrigerate for several hours or overnight, or up to several days.
When you are ready to make the truffles. lay a cookie sheet on a table or countertop to use for a work surface. Have the coating ready in a shallow dish (or have coating chocolate melted and ready). Have another cookie sheet or plate waiting to receive the finished trufffles. The truffles will be easier to handle if you place them in mini paper baking cups, such as Beyond Gourmet Mini Unbleached Baking Cups. Or you can use decorative foil candy cups that are sold at craft stores and cake decorating shops.
With a small scoop, melon baller, or teaspoon, measure out portions of the chocolate and place them on the cookie sheet. After all the portions are made, roll each one in your hands to make a ball and place it back on the cookie sheet. When all are rolled into balls, then roll each one in the coating and place on the waiting cookie sheet or plate. I've found it's easier to use this assemble line method than to make each truffle individually.
Keep finished truffles refrigerated until you are ready to give or serve them.

Flavorings

any flavoring extract (i.e. vanilla, mint, orange, almond...)
any flavorful liqueur (i.e. Grand Mariner, Framboise...)

Inclusions

nuts
dried or candied fruits
crystallized ginger
coconut

Coatings

cocoa
powdered unrefined cane sugar (sold as "organic" powdered sugar)
roasted nuts chopped fine
toasted coconut
toffee bits
pecan praline bits
chocolate

TO COAT TRUFFLES WITH CHOCOLATE

After you shape the truffles into balls, refrigerate them for at least an hour. They should be cold, not room temperature.
When you are ready to dip, melt some grain-sweetened chocolate chips in the top of a double boiler. If you don't have a double boiler, put a stainless steel or ovenproof glass bowl over boiling water in a saucepan. If you don't have any of this equipment, melt the chocolate chips over the lowest heat you have, stirring constantly to avoid burning.
When the chocolate is melted, remove it from the heat. Stick a truffle with a skewer, fondue fork, or table fork and dip it into the melted chocolate (I also find it easy to just place the truffle in the chocolate and remove it with a spoon). Remove the truffle and place it on a plate or cookie sheet covered with parchment paper or a silicone baking sheet (otherwise they will stick to the surface and be difficult to remove).
Allow to cool and refrigerate.

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