Cookies and Candids

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.