- 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
Options for Coatings
- Finely crushed toffee bits
- Mint candies
- Gluten Free Pretzels
- Dehydrated raspberries
- Gluten Free Amaretti cookies
- Gluten Free 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
- 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.
- 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.
- Peppermint filling with powdered sugar, Gluten Free 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, Gluten Free amaretti or candied ginger
- Plain chocolate filling with raspberry or peanuts
Recipe Credit: Melissa Rubel Jacobson Photo Credit: Tina Rupp for Food & Wine