Mix & Match Truffles

MAKE THE GANACHE:
Chop 12 oz good-quality bittersweet or semisweet chocolate & put in a heatproof bowl. Bring 1 C heavy cream, 1 tbsp butter & a pinch of salt to a simmer in a saucepan over medium heat; pour over the chocolate & 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.)

CHOOSE A FLAVOR:
Whisk in 1 tsp vanilla extract, or 1/2 tsp vanilla & 1/2 tsp of one of these extracts:

* Almond extract
* Orange extract
* Cinnamon extract
* Mint extract
* Raspberry extract
* Cherry extract

ADD A MIX-IN (OPTIONAL):
Stir in up to 1/4 C (choose only 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

CHILL THE GANACHE:
Stir the ganache until smooth & shiny, then pour into a shallow baking dish & refrigerate until firm, at least 3 hours or overnight.

PICK A COATING:
Roll tbsp of the ganache into 18 - 24 balls, then roll in any of the following ingredients. Transfer to a parchment-lined baking sheet, cover with plastic wrap & refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover & 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 OR TRY ONE OF THESE COMBOS:
* 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