Rosemary Infused Chocolate Truffles
Ingredients
- 700ml cream with 35% fat solids
- 700g 70% Verona dark chocolate couverture
- 40g good quality Tequilla
(such as 1800 Anejo, aged in French Oak barrels for 3 years)
- 1 sprig of fresh rosemary
- 5 cardamom pods
- 200g dark chocolate couverture
- 100g cocoa powder
Method
Place the cream and butter into a saucepan and bring to the boil. Roughly chop
the cardamom pods and fresh rosemary then add to the saucepan.
Chop 700g of dark chocolate couverture and place into a bowl. Make sure the bowl
is large enough to add the cream and butter. When the cream and butter have come to a boil, turn
the heat off and let it rest for a few minutes, letting the herbs and spices infuse. Pour the hot cream through a chinois or sieve over the chocolate,
making sure to extract any remaining cream and butter from the herbs as this is
where the flavours will come from.
Leave it to rest for a couple of minutes to ensure the chocolate has completely melted.
Add the tequila then mix it thoroughly with a whisk until it forms a smooth and silky ganache.
Place some cling film on the surface of the ganache, to ensure a layer of skin
does not form, then let it set over night at room temperature.
The following day, prepare a piping bag with a small round nozzle and place the
thickened ganache into the piping bag. Pipe little balls of ganache onto a tray lined with baking paper
with the remainder of the mixture. Refrigerate the ganache balls for 2 to 3 hours until firm.
Once they have set, release them from the baking paper so they are ready to be
covered in melted chocolate.
Melt 200g of the dark chocolate couverture in a bowl in the microwave for 20 – 30 seconds. Stir frequently. Be sure to keep an eye on the chocolate as it will burn if heated for too long and will ruin the flavour of your truffles.
Sift the cocoa powder and place in a separate bowl.
To cover the ganache balls, dip them into the melted chocolate then place in the cocoa powder. The chocolate will set quickly once it comes into contact with the cold ganache balls so work quickly to ensure you have an even coating of chocolate and cocoa powder. Continue this process until all ganache balls have been covered.
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To Serve
Serve at room temperature with coffee or as petit fours after dinner. Or simply buddle them into a bag and hand them out as
gifts.
Hint: Adding alcohol to the truffles has
benefits other than just enhancing the flavour.
It also works as a natural preservative which
extends the shelf life of the truffles and there
is no need to refrigerate them.
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