Do-it-yourself Chocolate Truffles

Total Time: 4 hrs 25 mins Preparation Time: 4 hrs Cook Time: 25 mins

Ingredients

• Servings: 20
• 1 quart heavy cream
• 3 lbs bittersweet chocolate, chopped
• 3/4 cup unsalted butter, chopped
• 1 pinch salt
• 1 1/2 tablespoons dark
• 4 teaspoons peppermint oil
• 1 teaspoon ground cardamom
• 2 teaspoons instant espresso powder, dissolved in
• 2 teaspoons water
• crushed peppermint candy
• cocoa powder
• chopped almonds
• toasted coconut flakes

Recipe

• 1 in a saucepan, bring 1 quart heavy cream to a simmer.
• 2 in a large bowl, combine bittersweet chocolate, butter, and salt. pour the hot cream on top and allow to stand for 5 minutes. whisk until smooth.
• 3 divide the chocolate mixture into 4 bowls. add to one bowl, peppermint oil to one bowl, cardamon to one bowl, and expresso powder to one bowl. combine each well. cover bowls and refrigerate until firm, about 3 hours.
• 4 using a small scoop, drop tablespoons of the chocolate ganache parchment-lined baking sheets. refrigerate for 1 hour. using cold, wet hands, roll ganache into balls.
• 5 coat the peppermint truffles in crushed peppermint candies, the truffles in the cocoa powder, the cardamon truffles in the chopped almonds, and the expresso truffles in the toasted coconut.