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F&W's Melissa Rubel Jacobson sets out bowls of flavored ganache and dishes of coatings so guests can create their own truffles to give as gifts. More Chocolate Desserts

Melissa Rubel Jacobson
December 2008

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Credit: © Tina Rupp

Recipe Summary

active:
1 hr 20 mins
total:
5 hrs 45 mins
Yield:
Makes about 12 dozen truffles
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Ingredients

Ganache
Truffle Flavorings
Options for Coatings

Directions

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.

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  • 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.

  • 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.

  • 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.

Make Ahead

The coated truffles can be refrigerated for up to 3 days.

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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