Submitted by Steve
- 4 cups heavy cream
- 1 1/2 pounds bittersweet or semisweet chocolate, chopped
- 3/4 stick unsalted butter, cold
- 1/2 teaspoon vanilla
- Pinch of salt
Flavorings:
- 2 teaspoons dark rum
- 2 teaspoons pure peppermint oil
- 1 teaspoon instant espresso dissolved in 1 teaspoon water
- 1/2 teaspoon ground cardamom
Options for Coatings:
- Finely crushed toffee bits
- Mint candies
- Pretzels
- Dehydrated raspberries
- 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
DIRECTIONS
In a large saucepan, bring the cream to a simmer. In a large bowl, combine the chocolate and salt. Cut in butter and combine. Pour the hot cream over the chocolate mixture. Let stand until the chocolate and butter are melted, about 5 minutes. Whisk until smooth.
Divide the mixture into 4 bowls. Flavor each bowl by adding either the rum, peppermint oil, espresso or cardamom to each batch. Cover and refrigerate until firm, about 3 hours.
Line 3 large rimmed baking sheets with parchment paper. Using a one tablespoon-size ice cream scoop, drop level tablespoons of the mixture onto the baking sheets. Chill until firm, about 1 hour.
Spoon the coatings into bowls. Moisten your hands with ice water and roll the mixture into balls, then roll in the coatings. Package the truffles in decorative bags or boxes.