- 1 quart heavy cream
- 3 pounds bittersweet or semisweet chocolate, chopped
- 1 1/2 sticks cold unsalted butter, cut into tablespoons
- Pinch of salt
- 1 1/2 tablespoons dark rum
- 4 teaspoons pure peppermint oil
- 2 teaspoons instant espresso dissolved in 2 teaspoons water
- 1 teaspoon ground cardamom
- Finely crushed toffee bits
- Mint candies
- Dehydrated raspberries
- Amaretti cookies
- Malted milk balls
- Chocolate cookies
- Finely chopped toasted almonds
- Chocolate covered espresso beans
- Toasted coconut
- Roasted salted peanuts
- Candied ginger
- Confectioners' sugar mixed with cocoa powder and large pinch kosher salt
- 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.
- 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.
- 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.
- 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.
The coated truffles can be refrigerated for up to 3 days.
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