Do-It-Yourself Chocolate Truffles

Name: Do-It-Yourself Chocolate Truffles
Prep time: 4 h
Cook time: 25 min
Total time: 4 h 25 min
Yield: 20 serving(s)
Ingredients: 1 quart heavy cream; 3 lbs bittersweet chocolate, chopped; 3/4 cup unsalted butter, chopped; 1 pinch salt; 1 1/2 tablespoons dark rum; 4 teaspoons peppermint oil; 1 teaspoon ground cardamom; 2 teaspoons instant espresso powder, dissolved in; 2 teaspoons water; crushed peppermint candy; cocoa powder; chopped almonds; toasted coconut flakes

Submitted by KathyP53

"These turn out professional-looking and delicious. Great boxed for holiday gifts."

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Ready In:: 4hrs 25mins
Ingredients:: 13
Serves:: 20

ingredients

1 quart heavy cream
3 lbs bittersweet chocolate, chopped
³⁄₄ cup unsalted butter, chopped
1 pinch salt
1 ¹⁄₂ tablespoons dark rum
4 teaspoons peppermint oil
1 teaspoon ground cardamom
2 teaspoons instant espresso powder, dissolved in
2 teaspoons water
crushed peppermint candy
cocoa powder
chopped almonds
toasted coconut flakes

directions

In a saucepan, bring 1 quart heavy cream to a simmer.
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.
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.
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.
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.