In addition to dipping truffles, you may use this procedure to dip squares of nougat, fudge, Honeycomb Candy, or any other type of candy center. If you wish to skip the rigmarole of tempering, there are chocolate coating products available that need only be melted (such as compound chocolate), though their flavor is not as rich as real chocolate. If desired, after dipping, garnish the truffles to indicate the flavor of the filling or simply for decoration. For example, top truffles with pieces of candied citrus peel, a toasted whole nut, freeze-dried fruit, pink peppercorns, a toasted coconut flake, flaky sea salt, or bee pollen.

Prepare the ganache for:

Temper:

Before dipping into chocolate, be sure the ganache centers are about 70°F. Otherwise the chocolate may streak with gray. Line a baking sheet with wax or parchment paper. Using a fork or a candy dipper, dip the centers, one by one, in a small quantity of the tempered chocolate. Lift them out with the fork and allow excess chocolate to drip off. Place the truffles on the prepared baking sheet and refrigerate until set, about 20 minutes. Serve right away or store.