Rosemary Truffles Recipe

1. 1

   Place the chocolate in a large mixing bowl. Bring the cream, rosemary, orange, and salt to a boil. Turn off heat and let steep for 10 minutes.

2. 2

   Bring back to a boil. Strain the hot liquid over the chocolate and gently whisk smooth. (If all of the chocolate doesn't melt, place bowl over a double boiler to finish.)

3. 3

   Place in refrigerator to set, at least 2 hours to overnight.

4. 4

   Melt chocolate over a double boiler.

5. 5

   Line three baking sheets with parchment paper.

6. 6

   While the chocolate is melting, use a small melon baller to scoop out rounds of ganache and place on one baking sheet. Place in fridge for about 5 minutes to harden.

7. 7

   Remove ganache balls and gently roll between your palms to smooth surface and create a nice ball. Gently roll on to baking sheets. Return to fridge for about 5 minutes.

8. 8

   Remove your chocolate from the double boiler and smear a thin layer of melted chocolate on your palm. Place one truffle in your chocolate-coated hand and roll around until the entire surface is covered. Arrange in neat rows on the remaining baking sheets. Return coated truffles to the fridge to set, approximately 10 minutes.

9. 9

   Repeat the last step to give the truffles a second coating. Return to fridge for at least 30 minutes.

10. 10

    Once the outer shell has completely hardened, gently roll in a large bowl with cocoa and powdered sugar to coat.

* Per serving · 4 servings · Values may vary.