1. Make the Ganache
Chop 12 ounces good-quality bittersweet or semisweet chocolate and put in a heatproof bowl. Bring 1 cup heavy cream, 1 tablespoon butter and a pinch of salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
2. Choose a Flavor
Whisk in 1 teaspoon vanilla extract, or 1/2 teaspoon vanilla and 1/2 teaspoon of one of these extracts:
* Almond extract
* Orange extract
* Cinnamon extract
* Mint extract
* Raspberry extract
* Cherry extract
3. Add a Mix-In (Optional)
Stir in up to 1/4 cup (choose 1).
* Brewed espresso
* Strong brewed tea
* Liquor or liqueur (such as brandy, bourbon, rum, Kahlua or Grand Marnier)
* Peanut, almond or hazelnut butter
* Shredded coconut
4. Chill the Ganache
Stir the ganache until smooth and shiny, then pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
5. Pick a Coating
Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in any of the following ingredients. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coatings.)
* Crushed cookies (such as amaretti, biscotti, Oreos or chocolate wafer cookies)
* Chopped toasted nuts (such as pistachios, hazelnuts, almonds or pecans)
* Cocoa powder
* Shredded coconut
* Crushed nut brittle
* Crushed toffee bars
Customize your own truffles or try one of our combinations:
Almond-Rum Chocolate Truffles With Amaretti Cookies
Cherry Chocolate Truffles With Coconut
Espresso Chocolate Truffles With Toffee
Grand Marnier Chocolate Truffles With Pistachios
Raspberry-Peanut Butter Chocolate Truffles With Cocoa Powder
Photographs by Johnny Miller
