• 1  quart

  heavy cream

  see savings

  
• 3  pounds

  bittersweet or semisweet chocolate, chopped

  see savings

  
• 1 1/2  sticks

  cold unsalted butter, cut into tablespoons

  see savings

  
• 1  pinch of

  salt

  see savings

  

• 1 1/2  tablespoons

  dark rum

  see savings

  
• 4  teaspoons

  pure peppermint oil

  see savings

  
• 2  teaspoons

  instant espresso dissolved in 2 teaspoons water

  see savings

  
• 1  teaspoon

  ground cardamom

  see savings

  

•  

  Finely crushed toffee bits

  see savings

  
•  

  Mint candies

  see savings

  
•  

  Pretzels

  see savings

  
•  

  Dehydrated raspberries

  see savings

  
•  

  Amaretti cookies

  see savings

  
•  

  Malted milk balls

  see savings

  
•  

  Chocolate cookies

  see savings

  
•  

  Finely chopped toasted almonds

  see savings

  
•  

  Chocolate covered espresso beans

  see savings

  
•  

  Toasted coconut

  see savings

  
•  

  Roasted salted peanuts

  see savings

  
•  

  Candied ginger

  see savings

  
•  

  Cinnamon-sugar

  see savings

  
•  

  Confectioners' sugar mixed with cocoa powder and large pinch kosher salt

  see savings

  

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.

NOTE

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