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🍰 Heavenly Truffles with Chocolate

685 kcal · 30 min · 4 servings

Ingredients

• 1 bunch rosemary
• 200 ml whipping cream
• 250 g dark couverture (50% cocoa content)
• 200 g milk chocolate couverture (30% cocoa content)
• 20 ml cognac
• 100 g soft butter
• 250 g milk chocolate couverture
• milk chocolate shavings (for rolling)

Instructions

1. 1. Wash the rosemary thoroughly and shake it dry.
2. 2. Pluck the fine needles off the twigs.
3. 3. Add the rosemary needles to the cream.
4. 4. Bring the cream with the rosemary to a boil.
5. 5. Remove the cream from the heat and cover it.
6. 6. Let the mixture steep for twenty minutes.
7. 7. Strain the cream through a fine sieve to remove the needles.
8. 8. Catch the flavored cream in a container.
9. 9. Finely chop both types of couverture chocolate.
10. 10. Place the chopped couverture into a bowl.
11. 11. Bring the rosemary cream back to a boil.
12. 12. Pour the hot cream over the chopped couverture.
13. 13. Stir gently until the chocolate is completely melted.
14. 14. Stir the cognac into the chocolate mixture gradually.
15. 15. Let the mixture cool and rest for at least five hours.
16. 16. Cut the butter into small cubes.
17. 17. Stir the butter cubes into the cooled chocolate cream gradually.
18. 18. Fill the mixture into a piping bag with a large round tip.
19. 19. Pipe equal-sized mounds or half-spheres onto a baking sheet lined with parchment paper.
20. 20. Place the truffles in the refrigerator for at least one hour.
21. 21. Take out the cold mounds and quickly roll them into oval shapes between your palms.
22. 22. Dip the shaped truffles into melted couverture.
23. 23. Let the excess chocolate drip off.
24. 24. Roll the truffles in chocolate shavings.
25. 25. Let the finished truffles dry in the air.

Nutrition per serving

• kcal: 685
• Protein: 7 g · Fett/Fat: 52 g · Carbs: 42 g