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Name: Herbed Truffles
Prep time: 30 min
Total time: 3 h
Yield: 40
Cuisine: American
Ingredients: 1 1/4C. Heavy cream; 1 T. Sugar; 16 oz chocolate, good quality (at least 65% cocoa) finely chopped; 2 tbsp Lavender buds or fresh rosemary

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INGREDIENTS

1 1/4C. Heavy cream
1 T. Sugar
16 oz chocolate, good quality (at least 65% cocoa) ; finely chopped
2 tbsp Lavender buds or fresh rosemary

Servings

INSTRUCTIONS

Make ganache:

In medium saucepan over medium heat bring cream, sugar and lavender buds or rosemary to a simmer, whisking well to dissolve sugar. Remove from heat and allow mixture to rest partially covered for 5-7 minutes to infuse flavor.

Place chopped chocolate in a heated bowl. Pour herb-infused cream through a sieve onto chocolate, pressing herb solids with back of spoon to extract flavor. Discard solids. Cover bowl and allow chocolate to melt for several minutes.

Gently stir chocolate mixture just until incorporated. Cool at room temp for several hours until consistency is firm enough to scoop into a ball. Alternately, refrigerate mixture for about an hour then let come to cool room temp until it can be scooped.

Form truffles:

Line a baking sheet with wax or parchment paper. Scoop ganache into small balls using a small cookie scoop or melon baller and roll quickly in hand until nice & round. Refrigerate until firm.

Finish:

Roll truffles in a mixture of cocoa & powdered sugar (with a bit of powdered lavender if appropriate).

Roll in ground nuts with a bit of sea salt.

NOTES

Other herbs can be used: mint, basil, lemon verbena. Be creative!

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Herbed Truffles

1 1/4C. Heavy cream 
 1 T. Sugar 
16 oz chocolate, good quality (at least 65% cocoa) finely chopped
2 tbsp Lavender buds or fresh rosemary

Make ganache:
In medium saucepan over medium heat bring cream, sugar and lavender buds or rosemary to a simmer, whisking well to dissolve sugar.  Remove from heat and allow mixture to rest partially covered for 5-7 minutes to infuse flavor.

Place chopped chocolate in a heated bowl.  Pour herb-infused cream through a sieve onto chocolate, pressing herb solids with back of spoon to extract flavor.  Discard solids.  Cover bowl and allow chocolate to melt for several minutes.

Gently stir chocolate mixture just until incorporated.  Cool at room temp for several hours until consistency is firm enough to scoop into a ball.  Alternately, refrigerate mixture for about an hour then let come to cool room temp until it can be scooped.

Form truffles:
Line a baking sheet with wax or parchment paper.  Scoop ganache into small balls using a small cookie scoop or melon baller and roll quickly in hand until nice & round.  Refrigerate until firm.

Finish:
Roll truffles in a mixture of cocoa & powdered sugar (with a bit of powdered lavender if appropriate).  
Roll in ground nuts with a bit of sea salt.

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Nutrition

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Serving Size: 1 Serving (11g)
Recipe Makes: 40

Calories: 65
Calories from Fat: 39 (60%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.1g
Cholesterol 0.7mg		0 %
Sodium 1.2mg		0 %
Potassium 65.1mg		2 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 5g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 65

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