SPICY ORANGE
Follow main recipe but reduce whipping cream to ? cup (75 mL). Stir in 2 tbsp (30 mL) orange liqueur, 1 tsp (5 mL) finely grated orange peel and ¼ tsp (1 mL) cayenne with the chocolate. Continue with main recipe.
DARK ESPRESSO
Follow main recipe but reduce whipping cream to ? cup (75 mL). Stir 2 tbsp (30 mL) coffee liqueur and 2 tsp (10 mL) instant coffee or espresso granules into hot cream until dissolved. Continue with main recipe, rolling firm truffles in chopped toasted hazelnuts to lightly coat.
CARAMEL CRUNCH
Stir ½ cup (125 mL) Skor toff ee bits into chocolate mixture along with vanilla. Continue with main recipe, rolling firm truffles in shredded coconut to lightly coat.
