Easy Peasy Truffles & Thumbprint Cookies!

Easy Peasy Truffles

Yields: 12 dozen truffles

Total Time: 5 hr 45 min

Ingredients

Ganache:

• 1 quart(s) heavy cream
• 3 pound(s) bittersweet or semisweet chocolate, chopped
• 1 1/2 stick(s) cold unsalted butter, cut into tablespoons
• Pinch of salt

Truffle Flavorings:

• 1 1/2 tablespoon(s) dark rum
• 4 teaspoon(s) pure peppermint oil
• 2 teaspoon(s) instant espresso dissolved in 2 teaspoons water
• 1 teaspoon(s) ground cardamom

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Directions

1. To 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. The coated truffles can be refrigerated up to 3 days.
5. Optional toppings that can be used for the coating: Finely crushed toffee bits, mint candies, pretzels, dehydrated raspberries, amaretti cookies, malted milk balls, chocolate cookies, finely chopped toasted almonds, chocolate covered espresso beans, toasted coconut, roasted salted peanuts, candied ginger, cinnamon-sugar, confectioners' sugar mixed with cocoa powder, and large pinch kosher salt.

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Tips & Techniques

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

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Coconut-Raspberry Thumbprints

 

Yields: 6 1/2 dozen cookies
Total Time: 1 hr 15 min

Oven Temp: 350

Ingredients

• 2 1/2 cup(s) all-purpose flour
  
  
• 3/4 cup(s) shredded unsweetened coconut
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 2 stick(s) (1/2 pound) unsalted butter, softened
• 1 1/4 cup(s) sugar
• 1 large egg yolk
• 1 teaspoon(s) pure vanilla extract
• Raspberry jam

 

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Directions

1. In a medium bowl, whisk the flour with the coconut, baking soda, and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Wrap the dough in plastic and refrigerate for 15 minutes.
2. Preheat the oven to 350 degrees. Position the racks in the upper and lower thirds of the oven. Roll the dough into 1-inch balls and bake for 14 minutes. Make a dent in the cookies; fill with jam and bake for about 10 minutes. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.

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Tips & Techniques

Make ahead: The cookie dough can be wrapped in plastic and aluminum foil and refrigerated for up to 1 week or frozen for up to 1 month. Thaw in the refrigerator before using. The baked cookies can be stored in an airtight container for up to 1 week or wrapped in plastic and foil and frozen for up to 1 month.