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Sprinkle truffles with crushed peppermint candies and/or multi-coloured sprinkles in addition to, or instead of, the walnuts.
Coat truffles with icing sugar or unsweetened cocoa powder instead of dipping in the melted chocolate and topping with the walnuts.
Add 1 to 2 tsp. of your favourite extract, such as peppermint, rum or almond; or 1/4 cup of your favourite liqueur, such as orange or raspberry; to the chocolate mixture before shaping into balls.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I originally found this recipe in a What's Cooking magazine from 2009. The recipe said to chop 8 chocolate squares, which is only 2oz. I had to go online to find out that the recipe said to chop 8oz of chocolate. I will try this recipe again.
I LOVED this recipe, made different flavours by adding orange, peppermint, rum and coconut extract during the melting process... rolled each in orange peel, crushed peppermints, cocoa powder, and coconut instead of melted chocolate coating.
I used a melon baller to get the chocolate close to round, then used my hand for the last shaping so it didn't have time to melt.
i made these for christmas and they were a big hit!