Truffles, a go to gift for any celebration. No longer do you need to fork out a tonne of money on boxed chocolate truffles, because you know what, they are dead simple to make!
The great thing about truffles is that the base recipe is essentially the same, all you have to know is the correct ratio of chocolate to cream which is 90% of the time 2:1. This will change though when making white chocolate truffles.
I love the combination of the dark chocolate and the earthy rosemary. I know you’re thinking it is a strange combination but trust me on this one… It works. These truffles also have coconut added to them, this helps sweeten them a little and takes away a bit of the earthiness from the rosemary.
These truffles can be coated in cocoa like I have done, or they can be coated in a delicious chocolate shell.
Rosemary Dark Chocolate Truffles
1 Sprig Rosemary
50g Desiccated Coconut
400g Dark Chocolate, chopped
5ml Vanilla Essence
20g Unsalted Butter, chopped
Cocoa Powder to dust
- Place chocolate in a bowl and set aside. In a saucepan, heat cream, rosemary and coconut until hot. Leave to steep for 10-15 minutes.
- Re-heat cream until hot and pour through a strainer onto the chocolate. Add butter and vanilla essence. Let sit for 10 minutes and then whisk to combine.
- Pour the chocolate into a shallow dish and chill in the fridge for 30 minutes.
- Take a heaped teaspoon amount of chocolate and roll into a ball.
- Once all balls have been rolled, return to chill for 10 minutes before rolling in cocoa to coat.
- Serve truffles at room temperature. Can be keep in the fridge for up to two weeks.