Ingredients
Method
1.Stir chocolate, cream and muscat in small saucepan over low heat until smooth. Transfer mixture to small bowl; refrigerate 3 hours.
2.Working with a quarter of the chocolate mixture at a time (keep remaining mixture in the refrigerator), roll rounded teaspoons of mixture into balls; place on tray. Refrigerate truffles until firm.
3.Using tweezers or a fine paint brush, decorate truffles with small pieces of gold leaf.
4.Stir chocolate, cream and liqueur in small saucepan over low heat until smooth; stir in ginger. Transfer mixture to small bowl; refrigerate 3 hours.
5.Working with a quarter of the chocolate mixture at a time (keep remaining mixture in the refrigerator), roll rounded teaspoons of mixture into balls; place on tray. Refrigerate truffles until firm.
6.Roll truffles in sifted cocoa before serving.
7.Stir chopped chocolate and cream in small saucepan over low heat until smooth; stir in chilli. Transfer mixture to small bowl; refrigerate 3 hours.
8.Working with a quarter of the chocolate mixture at a time (keep remaining mixture in the refrigerator), roll rounded teaspoons of mixture into balls; place on tray. Refrigerate truffles until firm.
9.Working quickly, dip truffles into melted chocolate, roll gently with hands to coat evenly; return to tray. Refrigerate until firm.
