Rosemary Chocolate Truffles

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(1 vote)
Rosemary Chocolate Truffles
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Health Score:
3,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 6 h. 30 min.
Ready in

Ingredients

for
20
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 coating
250 grams melted Milk chocolate couveture
Milk chocolate shavings
How healthy are the main ingredients?
Whipped creamrosemary

Preparation steps

1.

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.

2.

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.

3.

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.