Is there ever really an "overload" of chocolate? After seeing how simple it was to make dark chocolate raspberry truffles earlier this week, I was determined to try a few other flavors. Please refer to my original recipe here. Altering only a few steps can change the entire taste and appearance of just one recipe. I love that once I learn a cooking method I can alter it as much as I want to create a variety of dishes, don't you? Follow the original recipe as well as the substitutions below to produce rich milk chocolate hazelnut truffles as well as smooth white chocolate orange truffles:
|Dark Chocolate Raspberry Truffles|
Following the original recipe, substitute milk chocolate and almond extract for the dark chocolate and raspberry extract. Add an additional 2 tablespoons of Frangelico to the warm cream mixture. Roll the truffles in chopped hazelnuts to finish!
White Chocolate Orange Truffles-
Following the original recipe, swap the raspberry extract for vanilla and add 2 tablespoons of Grand Marnier to white chocolate. Roll ganache squares into balls after chilling in the fridge and roll in finely chopped candied pecans.
I am so excited to put these into my holiday gift boxes! What do you guys think, would it be nice to receive some home made truffles this Christmas?
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