Rolling the ganache centers in a coating rather than dipping them in chocolate is a simple, delicious method of finishing truffles. Cocoa powder, meant to suggest the earth that clings to real truffles when they are dug, is classic.
Prepare the ganache for:
After rolling the ganache centers until smooth, transfer them to a pan lined with wax or parchment paper or a silicone liner. Have ready another lined pan. Spread in a pie plate or shallow bowl one or more of the following (if using more than one coating, place them in separate bowls):
Drop one truffle into the bowl of coating, and shake the bowl to coat it. Chunkier coatings, like chopped nuts, may need to be gently pressed into the truffles to make them adhere. Lift the truffle out and place it on the lined pan. Repeat with the remaining truffles. Serve right away or store.