I made these for various relatives for christmas and everyone loved them. These truffles are also cheap - around $40 in ingredients made over 200 bite sized truffes.
The three truffle recipies in this instructable are:
Peanut butter truffles in milk chocolate very rich and nutty and not too sweet, with a nice crunch to them.
Turkish delight and pistachio truffles in white chocolate a more delicate flavour and appearance. The rosewater in the turkish delight goes well with the crunch of pistachios.
Chocolate and peppermint cake truffles who doesn't like cake?
I also offer a number of equally delicious and delectable variations on these in the last page, including a soppy valentine's day idea. Because I can.
Step 1: Ingredients
Heatproof bowl large enough to fit over a saucepan (and a saucepan to fit it over).
Metal spoon for stirring.
Small metal teaspoon.
Baking trays or plates lined with baking paper.
Truffle dipper (not necessary but will give the truffles a nice swirly effect). Truffle dippers are available from homeware and kitchen shops and look like a metal spiral on a stick.
Small paper 'patty pans' - as large as you want your truffles to be.
Room in your fridge.
Well trained relatives or housemates who can be relied on not to sample your truffles of deliciousness. Failing that, a big stick.
Peanut butter truffles
375g milk chocolate
125ml (half a cup) thickened cream
200g crunchy peanut butter (even if you only ever eat smooth peanut butter, go buy the crunchy type)
375g milk chocolate melts
Turkish delight and pistachio truffles
375g white chocolate
125ml thickened cream
700g turkish delight
half a cup of unsalted pistachios
375g white chocolate melts
Chocolate peppermint truffles
200g milk chocolate
50ml thickened cream
450g packet bought madeira or sponge cake (preferably a tiny bit stale)
2 drops peppermint oil or essence
Cocoa powder or drinking chocolate powder (I used a mint chocolate powder)