Do-It-Yourself Truffles

1. 1

   MAKE THE GANACHE.

2. 2

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

3. 3

   In a large bowl, combine 3 pounds chopped semisweet or bittersweet chocolate, 1 1/2 sticks chopped unsalted butter and a pinch of salt.

4. 4

   Pour the hot cream on top.

5. 5

   Let stand for 5 minutes.

6. 6

   Whisk until smooth.

7. 7

   FLAVOR THE GANACHE.

8. 8

   Divide the ganache into 4 bowls.

9. 9

   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.

10. 10

    Cover and refrigerate until firm, 3 hours.

11. 11

    ROLL THE TRUFFLES.

12. 12

    Using a small scoop, drop tablespoons of the ganache onto parchment-lined baking sheets.

13. 13

    Refrigerate for 1 hour.

14. 14

    Using cold, wet hands, roll the ganache into balls.

15. 15

    Coat the truffles in crushed mint candies, chopped almonds, toasted coconut flakes or cocoa powder.

No additional tips available.