Do-It-Yourself Truffles

Name: Do-It-Yourself Truffles
Prep time: 2 h
Total time: 2 h
Yield: 100 truffles, 50 serving(s)
Ingredients: 1 quart heavy cream; 3 lbs chopped semisweet chocolate or 3 lbs bittersweet chocolate; 3/4 cup chopped unsalted butter; 1 pinch salt

Submitted by Chef bethany W

"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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Ready In:: 2hrs
Ingredients:: 4
Yields:: 100 truffles
Serves:: 50

ingredients

1 quart heavy cream
3 lbs chopped semisweet chocolate or 3 lbs bittersweet chocolate
³⁄₄ cup chopped unsalted butter
1 pinch salt

directions

MAKE THE GANACHE.
In a saucepan, bring 1 quart heavy cream to a simmer. In a large bowl, combine 3 pounds chopped semisweet or bittersweet chocolate, 1 1/2 sticks chopped unsalted butter and a pinch of salt. Pour the hot cream on top. Let stand for 5 minutes. Whisk until smooth.
FLAVOR THE GANACHE.
Divide the ganache into 4 bowls. For each quarter batch, stir in either 1 1/2 tablespoons dark rum, 4 teaspoons pure peppermint oil and 1 teaspoon ground cardamom or 2 teaspoons instant espresso dissolved in 2 teaspoons water. Cover and refrigerate until firm, 3 hours.
ROLL THE TRUFFLES.
Using a small scoop, drop tablespoons of the ganache onto parchment-lined baking sheets. Refrigerate for 1 hour. Using cold, wet hands, roll the ganache into balls. Coat the truffles in crushed mint candies, chopped almonds, toasted coconut flakes or cocoa powder.