These truffles worked pretty well the first time, and I can do them again. They're in my "repertoire". I'm starting to give them monster names, where I can. If you have suggestions, let me know!
- mint buttercreme filled
- cardamom (soft ganache)
- caramelized double chocolate with cocoa nibs
- fresh mint ganache (from mint leaves... yum!)
- rosemary (soft or firm)
- lychee ganache (lychee liquor in chocolate)
- coffee/mocha/espresso ganaches, soft or firm
- Dark chocolate Lady Grey/Blue Flower Earl Grey
I've done these before, but need to fix the recipes a bit:
- chocolate mousse filled
- green tea ganache (have to lighten the chocolate)
- Pie-spice (apple pie spices and condensed milk, was too milky)
- White chocolate Lady Grey (too soft for rolled truffles; will need to be a molded chocolate with a stronger tea flavor or milder medium)