Sweet.

I made five kinds of truffles last Saturday.

The first two were inspired by this recipe and had a pumpkin and ground gingersnap base. I followed the proportions given, but added some ginger and a few pinches of salt to bring out the flavor. (I had forgotten how mild pumpkin is.) Some of the filling I rolled into balls and coated with gingersnap crumbs. These were tasty but super soft, even after several hours chillin’. I also made a batch of white chocolate with gingersnap crumbs and ginger mixed in, and used it as coating. The sweet outsides made a nice contrast with the slightly savory inside, plus they were way easier to eat.

The second pair came from this recipe for Irish cream truffles. This one looked really weird as I was making it but once I got all the ingredients together it was perfect. I definitely put in three or four times the amount of Irish cream the recipe called for. I rolled half of them in coconut and half of them in unsweetened cocoa powder. I think I like the latter variation better - the white chocolate Irish cream inside is so sweet and rich that the coconut is kind of superfluous, while the unsweetened cocoa adds punch.

Lastly, I took the raspberry filling from this cake recipe, added cayenne powder, and coated it with cayenne powdered dark chocolate. This one seems to be most peoples’ favorite.