Rolling Some Truffles...in what?

I'm thinking of making some rolled truffles. One made with Lindt's Intense Spice chili chocolate, one white chocolate with orange, and one rum ball.
The rum balls will either be rolled in walnuts or chocolate sprinkles.
The orange maybe hazelnut or white shavings or almonds.
But what to roll the spicy one in? Maybe almonds or a mixture of sugar, cinnamon and red sugar. Suggestions?

Also, if using sugar, what would be the best type to use?

The old standby is cocoa powder. If you wanted to "kick it up" an notch, add some chili powder to the cocoa.

I am preparing to make a batch or two of truffles in the near future. I just ordered chocolate that is safe for my son to eat (he is allergic to peanuts).

We are big fans of these: http://www.chocolategarden.com

I would like to try to replicate these at home, but can't figure out exactly they get chocolate "crumbs" to roll the ganache in. Any idea? I am not a fan of hard shells or cocoa powder on the outside.

I've seen truffles rolled in chopped, shaved chocolate; that might be what they're using. You might also try chocolate cookie crumbs.

I would like to try to replicate these at home, but can't figure out exactly they get chocolate "crumbs" to roll the ganache in. Any idea? I am not a fan of hard shells or cocoa powder on the outside.

One way that might get close is to throw some broken up but not finely chopped chocolate in a food processor, pulse it and then pass the ground up chocolate through a not too fine sieve. You'd have to use trial and error to get the crumb size you want.

I accidentally came up with this when I used the processor to chop some Guittard wafers for tempering.

Once I purchased atomized chocolate from a website, Lepicerie.com, that might also do the trick. This was a chocolate powder, not cocoa. I think it was made by spraying melted chocolate and letting it cool. It was not really crumb sized though, but did have a different texture than cocoa.

CM2772 wrote:I am preparing to make a batch or two of truffles in the near future. I just ordered chocolate that is safe for my son to eat (he is allergic to peanuts).

We are big fans of these: http://www.chocolategarden.com

I would like to try to replicate these at home, but can't figure out exactly they get chocolate "crumbs" to roll the ganache in. Any idea? I am not a fan of hard shells or cocoa powder on the outside.

Like MHays suggested, the crumbs could be cookie crumbs. Many times when chocolate cookie crumbs are called for they specify using Nabisco's Famous Chocolate Wafer Cookies. I'd check the package to see if they are free from any and all peanut residue.

I had a thought of making white chocolate truffles with coconut cream instead of regular cream, then rolling them in toasted coconut. Has anyone done this before?

Pie Lady wrote:I had a thought of making white chocolate truffles with coconut cream instead of regular cream, then rolling them in toasted coconut. Has anyone done this before?

I haven't tried coconut cream in truffles (and I think white chocolate tastes like tanning lotion) but I've used toasted coconut as a truffle coating many time. It works fine.

Other possibilities included ground chocolate (you can find it at Starbucks), chocolate jimmies, crushed cereal and a cocoa-cinnamon mixture. I usually use straight cocoa, however, because I love the contrast of the bitter, powdery coating and the sweet, smooth center.

I tried ground cacao nibs once, but they were too bitter and gritty.