Smooth and sumptuous chocolate truffles flavoured with, but not overpowered by, rosemary. If you want to make some elegant gifts for friends, family or work colleagues, give these rosemary chocolate truffles a try. Truffles coated in chocolate are a little more difficult to make than those coated in cocoa powder, but the results are well worth the effort.
240gdark chocolate(I used Green & Black's Cook's 72%)
25gunsalted butterdiced
200gdark chocolate(I used Green & Black's 72% Cook's)
Instructions
Place the rosemary sprig in a medium sized pan.
1 sprig fresh rosemary
Pour in the cream and bring to a simmer.
250 ml double cream (heavy cream)
Turn the heat off and leave to infuse until the cream is cold.
Remove the rosemary.
Add the honey to the cream and warm the mixture up again until it's just hot and the honey had melted.
2 tbsp flavoursome honey
Give a good stir.
Meanwhile melt the first batch of chocolate in a bowl suspended over a pan of hot water.
240 g dark chocolate
Stir until smooth then remove from the heat.
Pour one third of the cream into the chocolate and stir in quick small circles until it's all incorporated.
Pour in another third and repeat. Repeat with the final third.
Add the butter and stir until melted and smooth.
25 g unsalted butter
Now you can do one of two things: 1) Spoon the ganache into chocolate moulds and leave to set overnight. Turn out the ganache from the moulds onto a silicone mat or piece of greaseproof paper. 2) Leave the mixture to set in the pan for a few hours or overnight. Roll teaspoonfuls of the set ganache into balls and place on a silicone mat or sheet of greaseproof paper.
Melt the second batch of dark chocolate in a glass bowl suspended over a pan of hot water. Ensure the temperature doesn't go over 58℃.
200 g dark chocolate
Remove from the heat and let it cool down to 29℃.
Placed it back on the heat and raise the temperature to 32℃.
Using a fork, dip the ganache pieces or balls into the chocolate and place back on the silicone mat, or paper, to set. Decorate with a sugar flower or a light dusting of edible gold glitter.
Notes
I made fifty four chocolate in total: twenty four moulded and thirty hand rolled balls. How many you make will depend on the size and whether you use chocolate moulds or not.Use your favourite type of dark chocolate for this recipe. The higher the cocoa content, the richer the result. This can be too intense for some people. If you prefer, you can make the truffle centres with milk chocolate.Instead of enrobing these truffles with chocolate, you could simple roll truffle balls in cocoa powder. It's a lot quicker making them this way, but they won't have quite the same impact.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.