I like to roll the truffles in crushed walnuts, peanuts, or shaved coconut. This time, I divided the batch in 3 and to one of the portions, I added 3 tbsp of rum and rolled those truffles in shredded coconut. (The rum mixture took a little bit longer to set – 3 hours or so – and the rum truffles are a bit mushier than the other ones, but they’re chocolately-boozy goodness!) For the second portion, I added the same amount of smooth peanut butter and rolled the truffles in crushed peanuts. For the last portion, I dipped the truffles in melted chocolate and once dry, I drizzled some white or red icing onto them. You can really use any topping and substitute the vanilla for other flavors, like peppermint, orange, coffee, raspberry, etc. You would use 1 tsp of flavor for each ⅓ portion. Next year, I plan on getting some small gift boxes and putting 10 different truffles inside and giving them out as gifts. That would make a beautiful Valentine’s day gift too (just find a heart-shaped box), or place 2-3 in a small box and give them out as wedding favors. The sky is the limit!