Saturday, December 23, 2006
Dark Chocolate Rosemary Truffles
I am heading to Pittsburgh with my boyfriend to freeze (but have a wonderful time)until Jan 4, so there may be a delay on new recipes until I am back, but I will try to post some of the great recipes I'll inevitably encounter while I am gone.
But before I go, I have to share this recipe, based on the basic truffle base from Katrina Markoff of Vosges Haut-Chocolat in the feature from in the December 2006 issue of Bon Appetit.
The infusion of rosemary I added creates complexity and sweetness, as well as some astringency to the taste. If you love rosemary (like I do), this is delicious.
Dark Chocolate Rosemary Truffles:
(makes about 30 truffles)
9 oz premium dark chocolate, divided
1 1/4 c heavy cream
3-4 sprigs fresh rosemary
1 c unsweetened cocoa powder
Simmer cream with rosemary, remove from heat and let cool 5-10 minutes.
Meanwhile, melt 7 oz of chocolate over a double-boiler until smooth. Remove from heat, stir in remaining 2 oz of chocolate. Stir in (strained) cream, stir until smooth.
Cool for 3 hours, roll 1 heaping teaspoon in your hands until a round ball is formed. Roll in cocoa powder. Chill 1 hr, keep refrigerated until serving, then let come to room temperature for 1 hr before serving for optimal taste.