Earl Grey Truffles
Increase the amount of cream to 2/3 cup. Add 1 tablespoon Earl Grey tea to the cream and bring to a simmer. Let the mixture stand, covered, for 10 minutes. Before adding it to the chocolate, strain the cream through a fine mesh sieve, discarding the solids. Instead of sprinkles, roll truffles in cocoa powder.
Peanut Butter and Jelly Truffles
Stir 1/4 cup raspberry jam into the chocolate mixture after the cream. Instead of sprinkles, roll truffles in finely-chopped roasted, salted peanuts.
Lavender Raspberry Truffles
Increase the amount of cream to 2/3 cup. Bring the cream to a simmer with 1½ teaspoons dried lavender buds. Let it stand, covered, for 10 minutes. Before adding it to the chocolate, strain the cream through a fine mesh sieve, discarding the solids. Instead of sprinkles, roll truffles in finely-chopped freeze-dried raspberries.
Cardamom Coconut Truffles
Bring the cream to a simmer with 1 tablespoon crushed cardamom pods. Let it stand, covered, for 10 minutes. Before adding it to the chocolate, strain the cream through a fine mesh sieve, discarding the solids. Instead of sprinkles, roll truffles in toasted sweetened coconut flakes.
Sesame Truffles
Stir 1/3 cup tahini into the chocolate mixture after the cream. Instead of sprinkles, roll truffles in white sesame seeds.
Maple Pecan Truffles
Stir 1/4 cup maple syrup into the chocolate mixture after the cream. Freeze the shaped truffles for 15 minutes. Meanwhile, melt 8 ounces of milk chocolate. Using two forks, dip each of the truffles in the milk chocolate and toss them to coat, letting the excess chocolate drip back into the bowl. Set the coated truffles onto a parchment-lined baking sheet and sprinkle with finely-chopped pecans.
