Rosemary Chocolate Truffles
- For the truffles
- 1 bunch rosemary
- 200 milliliters Whipped cream
- 250 grams dark Couverture (50% cocoa)
- 200 grams Milk chocolate couveture (30% cocoa)
- 2 centiliters Cognac
- 100 grams soft butter
For the truffles: Rinse the rosemary, shake dry and pluck leaves. Combine the rosemary with the cream in a pot. Bring to a boil, remove from heat, cover and allow to steep for 20 minutes. Strain through a fine sieve into a pot. Chop the dark chocolate and milk chocolate and place in a bowl.
Boil the rosemary cream mixture and pour over the chopped chocolate. Stir until melted. Stir in the cognac. Allow to refrigerate for 5 hours. Cube the butter and stir into the chocolate mixture until smooth.
Place in a piping bag fitted with a round tip. Pipe mounds of the chocolate mixture on a parchment-lined baking sheet. Refrigerate for 1 hour.
For coating: Roll the truffles into oval shapes. Coat in the melted chocolate and roll in the chocolate shavings. Allow to dry before serving.