Get creative and make this recipe your own by using your favorite candies and toppings!
- 8 oz Semisweet or bittersweet chocolate (cut into small pieces)
- 1/2 Cup Heavy Whipping Cream
- 2 Tablespoons Unsalted butter (cut into small pieces)
- 2 Tablespoons Rum or Bourbon (optional)
- Chili powder
- Hazelnut (crushed)
- Crystallized ginger
- Wasabi powder
- Pop rocks
- Sea Salt
- Lime Zest
- Unsweetened cocoa powder
- Heath bar
- Crushed peppermint
- Crushed pretzels
- Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
- Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur.
- Cover and place in the refrigerator until the chocolate mixture is firm (this will take several hours or overnight).
- Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands or a small melon baller, form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray.
- Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.