For ‘free from’ truffles, make sure your dark chocolate and cocoa powder are dairy and nut free. You can also use a cream alternative (‘Oatly Organic’ works well).
Coating ideas: cocoa powder, desiccated coconut, sesame seeds, chopped hazelnuts, almonds, pistachios, cashew or pecan nuts. You could also crush biscuits of your choice, roll the truffles in tempered chocolate or even use whole hazelnuts in the centre of your truffles.
For truffles with a twist or to liven up a dinner party, you could have a go at my insect ones.
If you are looking for a more conventional twist, why not try chilli truffles? Just add ¼ teaspoon hot chilli powder to the cream.
For salted chocolate truffles, add ½ teaspoon sel de Guérande or crushed Maldon sea salt flakes to the mixture and mix well before leaving it to cool.
You could flavour your truffles with two tablespoons of rum or brandy. Just add the alcohol to the mixture before and stir well before leaving to cool.