How to Make Chocolate Truffles

Ganache

1. 1 quart heavy cream
2. 3 pounds bittersweet or semisweet chocolate, chopped
3. 1 ½ sticks cold unsalted butter, cut into tablespoons
4. Pinch of salt

Truffle Flavorings

1. 1 ½ tablespoons dark rum
2. 4 teaspoons pure peppermint oil
3. 2 teaspoons instant espresso dissolved in 2 teaspoons water
4. 1 teaspoon ground cardamom

Options for Coatings

1. Finely crushed toffee bits
2. Mint candies
3. Gluten Free Pretzels
4. Dehydrated raspberries
5. Gluten Free Amaretti cookies
6. Gluten Free Chocolate cookies
7. Finely chopped toasted almonds
8. Chocolate covered espresso beans
9. Toasted coconut
10. Roasted salted peanuts
11. Candied ginger
12. Cinnamon-sugar
13. Confectioners' sugar mixed with cocoa powder and large pinch kosher salt

1. 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.
2. 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.
3. 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.
4. 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.