Mix-and-Match Truffles

Design an edible gift: This customizable recipe from Food Network Magazine leads to dozens of possibilities!

Categories:
Chocolate, Dessert
Photographs by Johnny Miller

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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: