Do-It-Yourself Truffles


  • amaretti cookies
  • 3 pound(s) bittersweet or semisweet chocolate
  • 2 teaspoon(s) instant espresso dissolved in 2 teaspoons water
  • candied ginger
  • pinch(s) of salt
  • toasted coconut
  • roasted salted peanuts
  • + 15 more ingredients
    • 1.5 stick(s) cold unsalted butter
    • 1.5 tablespoon(s) dark rum
    • cinnamon-sugar
    • dehydrated raspberries
    • mint candies
    • 1 teaspoon(s) ground cardamom
    • finely chopped toasted almonds
    • pretzels
    • chocolate cookies
    • 4 teaspoon(s) pure peppermint oil
    • Finely crushed toffee bits
    • malted milk balls
    • chocolate covered espresso beans
    • confectioners’ sugar mixed with cocoa powder and large pinch kosher salt
    • 1 quart(s) heavy cream

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. Divid...

View full recipe at Food & Wine


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