Name: Do-It-Yourself Truffles
Yield: 1
Ingredients: 1 qt. heavy cream -; 3 lb. bittersweet or semisweet chocolate -; 1 1/2 stick cold unsalted butter -; Pinch of salt -; 1 1/2 tbsp. dark rum -; 4 tsp. pure peppermint oil -; 2 tsp. instant espresso dissolved in 2 teaspoons water -; 1 tsp. ground cardamom -

Ingredients for - Do-It-Yourself Truffles

1. 1 qt. heavy cream

2. 3 lb. bittersweet or semisweet chocolate

3. 1 1/2 stick cold unsalted butter

4. Pinch of salt

5. 1 1/2 tbsp. dark rum

6. 4 tsp. pure peppermint oil

7. 2 tsp. instant espresso dissolved in 2 teaspoons water

8. 1 tsp. ground cardamom

How to cook deliciously - Do-It-Yourself Truffles

1 . Stage

To make the ganache: In a large saucepan, bring the cream to a simmer. In a large bowl, combine the chopped chocolate with the butter and salt. Pour the hot cream over the chocolate. Let stand until the chocolate and butter are melted, about 5 minutes. Whisk the ganache until smooth and shiny.

2 . Stage

Divide the ganache into 4 bowls. To flavor it, add either the rum, peppermint oil, espresso, or cardamom to each batch. Cover the ganache and refrigerate until firm, about 3 hours.

3 . Stage

Line 3 large rimmed baking sheets with parchment paper. Using a 1-tablespoon-size ice cream scoop, drop level tablespoons of the ganache onto the baking sheets. Chill until firm, about 1 hour.

4 . Stage

Coat the truffles: Spoon the coatings into small bowls. Moisten your hands with ice water and roll the ganache into balls, then roll in the coatings. Package the truffles in decorative bags or boxes. The coated truffles can be refrigerated up to 3 days.

5 . Stage

Optional toppings that can be used for the coating: 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.