Chocolate Truffles with Rosemary

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Chocolate Truffles with Rosemary
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 6 h. 40 min.
Ready in

Ingredients

for
20
Ingredients
1 bunch
200 milliliters
250 grams
dark Couverture (50% cocoa)
200 grams
2 centiliters
100 grams
softened Butter
5 tablespoons

Preparation steps

1.

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. 

2.

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.

3.

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.