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Do-It-Yourself Chocolate Truffles

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“These turn out professional-looking and delicious. Great boxed for holiday gifts.”
4hrs 25mins

Ingredients Nutrition


  1. In a saucepan, bring 1 quart heavy cream to a simmer.
  2. In a large bowl, combine bittersweet chocolate, butter, and salt. Pour the hot cream on top and allow to stand for 5 minutes. Whisk until smooth.
  3. Divide the chocolate mixture into 4 bowls. Add rum to one bowl, peppermint oil to one bowl, cardamon to one bowl, and expresso powder to one bowl. Combine each well. Cover bowls and refrigerate until firm, about 3 hours.
  4. USing a small scoop, drop tablespoons of the chocolate ganache onto parchment-lined baking sheets. Refrigerate for 1 hour. Using cold, wet hands, roll ganache into balls.
  5. Coat the peppermint truffles in crushed peppermint candies, the rum truffles in the cocoa powder, the cardamon truffles in the chopped almonds, and the expresso truffles in the toasted coconut.

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