Emma, how would I go about flavouring these truffles beyond plain chocolate?

I added a few glugs of bourbon to mine. Didn't seem to alter the chemistry too much, and added a deeper flavor.

Hi Anita! You can add a flavoring in step one if you'd like: an extract like vanilla, alcohol like bourbon, powder like instant espresso, or ground spice like cinnamon. Just start small with the quantity and adjust to taste from there.

I would add any flavoring at the end of Step 1.

As for types of flavorings: extracts or flavor oils work well. But they vary in strength from brand to brand. I would start with a low amount, say, 1/4 tsp and add more, to taste. Generally, oils are more concentrated than extracts.

I have no experience with fruit powders, but I tend would be more cautious of them altering the consistency and texture of the truffles, since you probably need more for the flavor to come through.