Chocolate Truffles 3 Ways

A delightful trio of rich, creamy treats perfect for any occasion. These truffles are made with high-quality chocolate and a few simple ingredients, ensuring a melt-in-your-mouth experience. Each variation brings a unique twist. Whether you're a chocolate purist or love a bit of variety, these truffles are sure to satisfy your sweet tooth.

For the Dark Chocolate Early Grey Truffles:
Melt the chocolate over a double boiler. Empty the Earl Grey tea leaves into a small saucepan and pour over the cream. Place over a low heat and infuse until the cream is warm, but do not boil. Strain the cream through a fine sieve and pour over the chocolate, mixing well with a spatula. Cream the butter using a hand beater, until pale and creamy. Add the butter to the chocolate and cream and mix in until melted and combined. Using a stick blender, blend until emulsified and glossy. Place in a shallow dish, wrap in plastic wrap and chill for a few hours or overnight.

Blend half of the cocoa nibs until medium fine and add to the other half of the cocoa nibs. Mix together. Once the ganache is set, roll into bite-sized balls (make sure your hands are cold and you work quickly). Roll immediately into the cocoa nibs to coat evenly and place on a tray, cover, and refrigerate until ready to serve. Serve in La Collection Petits Fours Cereal Bowls.

For the White Chocolate Lime and Coconut Truffles:
Melt the chocolate over a double boiler. Place the cream and lime zest into a small saucepan and simmer. Pour the melted chocolate and stir well to combine. Using a stick blender, blend until emulsified and glossy. Place in a shallow dish, wrap in plastic wrap and chill for a few hours or overnight.

Once set, shape into bite-size balls and coat in the desiccated coconut. Place on a tray, cover and refrigerate until ready to serve. Serve in La Collection Petits Fours Cereal Bowls.

For the White Chocolate and Raspberry Truffles:
Melt the chocolate over a double boiler. Place the cream in a small saucepan along with the vanilla pod and seeds. Bring to a simmer and pour over the melted chocolate, removing the pod and discarding. Mix well. Using a stick blender, blend until emulsified and glossy. Add the 2 Tablespoons of crushed freeze-dried raspberries. Place in a shallow dish, wrap in plastic wrap and chill for a few hours or overnight.

Once set, shape them into bite-size balls and coat them in the remaining freeze-dried raspberries. Place on a tray, cover and refrigerate until ready to serve. Serve in La Collection Petits Fours Cereal Bowls.