I made truffles using some left-over chocolate frosting that I refrigerated until it was hard enough to roll into balls. I then coated the balls in melted dark chocolate, and rolled them in a variety of toppings. They are rolled in the following (in order of appearance):
Toasted Coconut, Cocoa Powder, Pistachio-Cardamom
The truffles got a good reception, but weren’t as rich as traditional truffles typically are; next time I will use a darker chocolate ganache filling for the centers and see if that creates the right flavors.
Cookies and Candids 
yumyumyumyumyum!!!!!!!!!!
They are beautiful. The pistachio-cardamom evoke the Middle East as the flavors burst in my mouth. The toasted coconut is all Hawaii. The thin shell really lets the flavors combine in each bite. Couldn’t be more wonderful!