These delicious truffle temptations are as tasty as they are pretty.
 

During the holidays, sometimes the chances of receiving a gift are directly related to the desirability of the gift itself. For example, when you whip up a batch of these delicious truffles – ostensibly for your co-workers, say – you’ll find they’re so good that you’ll have eaten them all before your officemates ever receive them. Or, in other words, one for you, three for me....
 

Ingredients
Truffles

• 600 g good-quality dark chocolate, finely chopped
• 3/4 cup 35% cream
• Cocoa powder for dusting (optional)

Toppings

• 3 tbsp finely chopped crystallized ginger
• 2 tbsp coconut chips + 2 tbsp goji berries
• 2 tbsp apple chips + 2 tbsp sugared thyme*
• 1 tbsp orange marmalade + 2 tbsp sugared rosemary*

Directions
1 Fill a medium saucepan one-third full of water and bring to a simmer over medium-high heat. Place the chocolate in a large heatproof bowl; set aside. While the water is coming to a simmer, place the cream in a small saucepan and bring to a gentle boil. Remove the cream from the heat and pour over the chocolate, stirring to combine.

2 Place the heatproof bowl over the saucepan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Gently stir the chocolate mixture with a spoon until the chocolate is melted and the mixture is smooth; remove from the heat. Line a 9" square baking pan with parchment paper, allowing the edges to hang over the sides of the pan. Pour the chocolate mixture into the pan, spreading it evenly.

3 Mentally divide the chocolate into quarters. Top each quarter with a different topping; swirl each quarter with the tip of a knife to slightly incorporate the topping. Place the pan in the refrigerator and chill until the chocolate is set, at least 2 hours.

4 Remove the pan from the fridge and let stand at room temperature for 10 minutes. Lift the parchment paper out of the pan, moving the chocolate slab onto a cutting board.

5 Dust the pieces with cocoa powder before serving. The truffles can be stored in the refrigerator in an airtight container for up to 1 week.

6 Using a sharp thin knife, cut the slab into 36 equal pieces.

*Note: To make the sugared herbs, place 2 sprigs fresh thyme and 2 sprigs fresh rosemary on a parchment paper-lined baking sheet; brush with 2 tablespoons egg white. Sprinkle with 1/2 cup superfine sugar and let stand for 30 minutes to 1 hour to dry before using.

Serves 36 truffles.