Tuesday, December 16, 2008

Recipe: Do-It-Yourself Truffles

I wanted a simple, fun gift for coworkers, so I thought this month's Food & Wine had the perfect idea - homemade truffles. I always thought this would be hard to do, but in fact it was super easy (shh...don't tell the people I was trying to impress with these!)

The ganache is straightforward and fool-proof. Once it's cool, you can split it into batches and add any flavoring you want. I cut the recipe down to a fourth of the one provided below aiming to make only 3 dozen, and it actually yielded about 27 total, so I was making them a bit big. I did three batches of filling - rum, plain chocolate, and cardamom.

Once those were cooled again, I rolled them in the various coatings. There are endless combinations here, and since everything you're dealing with is delicious, it's hard to go wrong. I used broken candy canes, chopped chocolate covered espresso beans, powdered sugar/unsweetened cocoa/salt, and cinnamon sugar.

Granted mine don't look nearly as pretty as the ones in the Food & Wine photo, but still, they are awfully tasty, and it's pretty cool to say I made truffles!

Definitely think this is a keeper recipe. You can imagine all sorts of variations. I can envision a great spicy cinnamon chocolate version.
  • ACTIVE: 1 HR 20 MIN
  • SERVINGS: Makes about 12 dozen truffles
  • Make-Ahead




  1. 1 quart heavy cream
  2. 3 pounds bittersweet or semisweet chocolate, chopped
  3. 1 1/2 sticks cold unsalted butter, cut into tablespoons
  4. Pinch of salt


  1. 1 1/2 tablespoons dark rum
  2. 4 teaspoons pure peppermint oil
  3. 2 teaspoons instant espresso dissolved in 2 teaspoons water
  4. 1 teaspoon ground cardamom


  1. Finely crushed toffee bits
  2. mint candies
  3. pretzels
  4. dehydrated raspberries
  5. amaretti cookies
  6. malted milk balls
  7. chocolate cookies
  8. finely chopped toasted almonds
  9. chocolate covered espresso beans
  10. toasted coconut
  11. roasted salted peanuts
  12. candied ginger
  13. cinnamon-sugar
  14. confectioners’ sugar mixed with cocoa powder and large pinch kosher salt


  1. 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. 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. 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. 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.

Make Ahead

    The coated truffles can be refrigerated for up to 3 days.


Truffle ideas:

    • Peppermint filling with powdered sugar, chocolate cookie crumbs or mint candies
    • Espresso filling with cinnamon-sugar, amaretti or cocoa powder-salt mixture
    • Rum filling with coconut, candied ginger or toffee
    • Cardamom filling with cinnamon-sugar, amaretti or candied ginger
    • Plain chocolate filling with raspberry, malt balls or peanuts



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