Chocolate truffles recipe?

I have made chocolate truffles with crushed digestive biscuits and coconut. Can anyone help as I cant remember how to do them again. ThanksChocolate truffles recipe?
MILK CHOCOLATE TRUFFLES





9 oz. chocolate chips


2 tbsp. unsalted butter


1/3 c. heavy cream


1 c. unsweetened cocoa





In a double boiler, melt chips and butter. Add cream and stir until smooth and satin like. Cover and refrigerate until set, about 6 hours.


Place cocoa in a bowl and set aside.





To make truffles, scoop a teaspoon of chocolate mixture. Form ball with your hands and then roll in cocoa. Store in airtight container and refrigerate until ready to serve.





Makes 20.





OR





CHOCOLATE TRUFFLES





4 tbsp. cocoa powder


1/2 c. confectioners' sugar


1/2 c. chopped nuts


1/2 c. cream cheese


Chocolate sprinkles


Paper candy cups





Mix cheese, chopped nuts, sugar and cocoa powder well in a bowl. Roll into marble-size balls (larger if desired). Spread sprinkles on a work surface and roll truffles in them. Put each one in a paper candy cup. Refrigerate.





OR





CHOCOLATE TRUFFLES





1 c. semisweet chocolate chips


2 tbsp. unsalted butter


1/4 c. heavy cream


3 tbsp. peppermint Schnapps





In a saucepan, combine the above. Gently cook over moderate heat until smooth. Pour into a small bowl. Cover and chill until firm. In a small bowl, sift together: 2 tbsp. confectioners' sugar


Place truffle mixture in bowl over pan of ice and cold water. Form mixture into 1 inch round balls. Roll balls in cocoa/sugar mixture until thoroughly coated. Chill balls until firm. May garnish with fresh mint.





OR





CHOCOLATE TRUFFLES





1/4 c. cocoa powder


1/2 c. confectioners' sugar


1/4 c. chopped nuts


1/4 c. cream cheese


Chocolate sprinkles


Paper candy cups





Put the cheese, chopped nuts, sugar and cocoa powder in a mixing bowl and stir until well mixed. Refrigerate until stiff (about 1 hour).


Roll mixture into large marble size balls in the palm of your hands. Spread sprinkles on work surface and carefully roll the truffles in them. Then put each in a paper candy cup. Makes 8 delicious truffles





JMChocolate truffles recipe?
1/2 C unsalted butter, softened


2 1/3 C confectioner's sugar


1/2 C cocoa


1/4 cup heavy or whipping cream


1 1/2 teaspoon vanilla


Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm. you can add


in the middle-pecan, walnuts, whole almonds or after-dinner mints and when rolled you can roll them in coconut, crushed nuts,confectioners sugar


or this recipe





3 ( 6-ounce) packages semisweet chocolate chips (3 cups)


1 (14-ounce) can sweetened condensed milk


1 tablespoon vanilla extract





Coatings:


Chocolate sprinkles


Colored sprinkles


Finely chopped or ground nuts


Flaked coconut


Unsweetened cocoa powder





1. In heavy saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat; stir in vanilla. Chill 2 hours or until firm.


2. Shape into 1-inch balls and place on waxed paper-lined baking sheet. Roll balls in your choice of coatings. Chill for 1 hour or until firm. Store covered at room temperature.





Makes about 2 1/2 pounds candy.
This decadent rich truffles are perfect to finish of a dinner party with.


Ingredients


200g/7oz good quality dark chocolate which contains at least 70% cocoa


200g/7oz double or whipping cream


small amount unsalted butter(optional, butter gives the truffles a longer shelf life)


cocoa powder, for dusting





It would be good to have a cooking thermometer to check the temperature of your truffle mixture during preparation.











Method


1. Finely chop your chocolate to achieve an even melting.


2. Cut your unsalted butter into small hazelnut-sized pieces and again bring it up to room temperature at 20C/68F. But do not allow the butter to melt.


3. Warm your mixing bowl to about 37C/99F or a little higher, it should feel hand hot.


4. Heat your whipping or double cream gently until just boiling. Immediately drizzle a quarter of the cream into the centre of your chocolate. Mix the cream into the chocolate to make the ganache, add more cream a little at a time, gradually working outwards as the mixture develops just like mayonnaise.


5. Blend in your softened butter when your mixture is just about 37C/99F. You should aim to achieve the consistency of mayonnaise to ensure a perfect result.


6. Cool your mixture at 15C/59F, overnight in a cool airy room is best.


7. Form your desired truffle shape.


8. Dip into liquid tempered chocolate if you want to keep the truffles for more than two days and finally roll in cocoa powder. Or simply roll in cocoa powder and eat!