Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face
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Keep your cool
It will be much easier to roll or shape your truffles if your hands, and the kitchen you're working in are both at a cool temperature. If you find it's really hot or that the the truffle mix is becoming overly soft and difficult to work with try piping the mixture instead.
Don't overheat the cream, if it's boiling when you pour it onto the chocolate it could make the mixture seize and become grainy.
Add to taste
When you're adding the flavourings do taste it as you go and add more until you're happy - adding just a teaspoon at a time of fruit juices or liqueurs or a drop at a time if you're using stronger flavours like peppermint extract.
If you're rolling the truffles in chopped nuts, cocoa, desiccated coconut or other dry ingredients do so immediately after shaping so that they are sticky enough to pick up the coating. However, I would chill my truffles briefly in the fridge after shaping before coating in melted chocolate.
Choosing your chocolate
The type of chocolate you select will directly effect how sweet or bitter the final result is. A chocolate with a very high cocoa solids percentage will create a bitter, dark chocolate truffle.