This week we were actually supposed to make hazelnut truffles, but I just don't like them. I love just about every other truffle I've ever had.
I made a few changes to the recipe, needless to say. I steeped a vanilla bean and 1/2 cup dried rose petals in the cream before pouring it over my chopped chocolate (while straining it). After all of the chocolate was melted, I stirred in 2 tablespoons rose water and 1 1/2 teaspoons vanilla extract. When the ganache was firm, I formed balls and rolled them in finely chopped toasted pecans.
These were delicious. I would have liked the rose and vanilla flavors to be a bit more pronounced, but they were detectable, and everything worked really well together.
Now I need to find some people to give these away to, because it is mighty dangerous to have so many truffles in the house!