I made these simple truffles a little while back, after we had a macaron making demonstration at Kiwicakes - our lovely tutor left behind quite a large quantity of dark chocolate ganache, flavoured with pineapple Lorann's oil (if you've never used the lorann's oil flavourings before, you don't know what you are missing - a few drops goes a long way and they are only $3)
Ganache makes awesome truffles, simply scoop out small pieces with a teaspoon once chilled and roll in to a ball. The pineapple flavoured ganache tasted so much like a pineapple lump - it was uncanny. I rolled the truffles in our golden yellow lustre Kiwicake's non pareils, they stick right on the ganache. Initially I was worried a truffle rolled in non pareils would be too much crunch. But they were lovely - our wonderful non pareils are not solid and hard like some brands (are Kiwicake's brand sugar pearls are also easy to bite). I asked every member of the Kiwicake's staff if they liked them with the non pareil coating, they all agreed the crunch was a nice contrast to the rich ganache.
Now I'm thinking rainbow truffles, pink with strawberry or bubble gum, green with key lime or pistachio, blue with blueberry, purple with grape. Oh! the possibilities. What flavour would you try? My truffles are bottled in one of our "MADE WITH LOVE" preserving jars
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