Active Time
1 HR 20 MIN
Total Time
5 HR 45 MIN
Serves : Makes about 12 dozen truffles
© Tina Rupp

How to Make It

Step 1    Coat the truffles

In a large saucepan, bring the cream to a simmer. In a large bowl, combine the chopped chocolate with the butter and salt. Pour the hot cream over the chocolate. Let stand until the chocolate and butter are melted, about 5 minutes. Whisk the ganache until smooth and shiny.

Step 2    Coat the truffles

Divide the ganache into 4 bowls. To flavor it, add either the rum, peppermint oil, espresso or cardamom to each batch. Cover the ganache and refrigerate until firm, about 3 hours.

Step 3    Coat the truffles

Line 3 large rimmed baking sheets with parchment paper. Using a 1-tablespoon-size ice cream scoop, drop level tablespoons of the ganache onto the baking sheets. Chill until firm, about 1 hour.

Step 4    Coat the truffles

Spoon the coatings into small bowls. Moisten your hands with ice water and roll the ganache into balls, then roll in the coatings. Package the truffles in decorative bags or boxes.

Chef's Notes

Truffle ideas:

Peppermint filling with powdered sugar, chocolate cookie crumbs or mint candies

Espresso filling with cinnamon-sugar, amaretti or cocoa powder-salt mixture

Rum filling with coconut, candied ginger or toffee

Cardamom filling with cinnamon-sugar, amaretti or candied ginger

Plain chocolate filling with raspberry, malt balls or peanuts

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