Stolen from Badder Homes & Gardens:
I quart heavy cream
3 lbs bittersweet chocolate, chopped
1 1/2 sticks cold butter, cut into tablespoons
Pinch of salt
1 1/2 tablespoons dark rum
4 teaspoons pure peppermint oil
1 tablespoon pure vanilla
1 teaspoon ground cardamon
Options for Coatings
Chopped, toasted nuts
Unsweetened cocoa powder
Chopped peppermint candy
Chopped chocolate cookies
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.
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.
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.
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.