Chocolate Truffles with Rosemary
Rinse the rosemary, shake dry and pluck the needles. Place in a saucepan with the cream and bring to a boil. Remove from the heat, cover and let infuse for 20 minutes. Strain the infused cream into a clean saucepan. Chop the chocolate.
Bring the rosemary cream to a boil again, pour over the chopped chocolate and let melt, stirring gently. Gradually stir in the Cognac. Let cool for at least 5 hours. Cut the butter into small pieces and gradually stir into the chocolate ganache.
Transfer to a piping bag with a large plain tip and pipe small mounds onto a sheet of baking paper. Chill for at least 1 hour then quickly shape into small cones and roll in cocoa powder. Keep cool.