Do-It-Yourself Truffles Recipe

Name: Do-It-Yourself Truffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 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; Finely crushed toffee bits; Mint candies; Pretzels; Dehydrated raspberries; Amaretti cookies; Malted milk balls; Chocolate cookies; Finely chopped toasted almonds; Chocolate covered espresso beans; Toasted coconut; Roasted salted peanuts; Candied ginger; Cinnamon-sugar; Confectioners' sugar mixed with cocoa powder and large pinch kosher salt

Servings: persons

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
Finely crushed toffee bits
Mint candies
Pretzels
Dehydrated raspberries
Amaretti cookies
Malted milk balls
Chocolate cookies
Finely chopped toasted almonds
Chocolate covered espresso beans
Toasted coconut
Roasted salted peanuts
Candied ginger
Cinnamon-sugar
Confectioners' sugar mixed with cocoa powder and large pinch kosher salt

1
Coat the truffles In a large saucepan, bring the cream to a simmer.
2
In a large bowl, combine the chopped chocolate with the butter and salt.
3
Pour the hot cream over the chocolate.
4
Let stand until the chocolate and butter are melted, about 5 minutes.
5
Whisk the ganache until smooth and shiny.
6
Coat the truffles Divide the ganache into 4 bowls.
7
To flavor it, add either the rum, peppermint oil, espresso or cardamom to each batch.
8
Cover the ganache and refrigerate until firm, about 3 hours.
9
Coat the truffles Line 3 large rimmed baking sheets with parchment paper.
10
Using a 1-tablespoon-size ice cream scoop, drop level tablespoons of the ganache onto the baking sheets.
11
Chill until firm, about 1 hour.
12
Coat the truffles Spoon the coatings into small bowls.
13
Moisten your hands with ice water and roll the ganache into balls, then roll in the coatings.
14
Package the truffles in decorative bags or boxes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 quart heavy cream, 3 pounds bittersweet or semisweet chocolate, chopped, 1 1/2 sticks cold unsalted butter, cut into tablespoons, Pinch of salt, and more.

Yes, Do-It-Yourself Truffles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Do-It-Yourself Truffles

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