Rosemary Chocolate Truffles

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Rosemary Chocolate Truffles
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 6 h. 30 min.
Ready in

Ingredients

for
20
For the truffles
1 bunch
200 milliliters
250 grams
dark Couverture (50% cocoa)
200 grams
2 centiliters
100 grams
soft Butter
For coating
250 grams

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.