Herb-Infused Truffles


What’s better than a homemade treat for your Valentine? Surprise your special person with gourmet herbal truffles. The trick is to infuse heavy cream with herbs. You can simply use cinnamon or vanilla or get fancy with matcha, rosemary, lavender or even mushroom powder!


  • 1 fresh rosemary sprig
  • 8 oz. heavy cream or milk alternative
  • 1 Tbsp light corn syrup
  • Pinch salt
  • 10 oz. dark chocolate, finely chopped
  • 1 Tbsp unsalted butter
  • 1 lb. chocolate for dipping (vegan, if desired)

To Make

  • Strip rosemary leaves from the stem and coarsely chop. In a medium saucepan, combine with the heavy cream, stirring to mix well. Over medium heat, bring the cream to a simmer, so that bubbles appear all along the sides of the pan. Remove pan from heat, cover with a lid and let it sit at room temperature for 30 minutes. Next, whisk the corn syrup and a pinch of salt into the cream. Return the pan to the heat and bring the cream to a simmer again. While the cream heats, add the 10 oz. of chopped chocolate to a medium bowl. Once the cream simmers, pour the hot cream over the chopped chocolate through a fine mesh strainer to strain out the rosemary.
  • Let the chocolate sit for one minute so the cream can soften it, then gently whisk until the chocolate (ganache) is melted and smooth. Add the butter, and whisk until it melts into the ganache – it should be thick and shiny, like pudding. Lightly coat an 8” square pan with nonstick spray, and line the inside with plastic wrap, pressing as many wrinkles out as possible and extending the plastic up the sides of the pan. Pour ganache into the prepared pan and use a small spatula or knife to smooth it into an even layer. Refrigerate the pan for at least two hours. Once set, remove ganache from the pan using the plastic wrap as handles, and peel plastic off the back. Use a large sharp knife to cut into one-inch squares. If the cuts start looking sloppy, rinse the knife in hot water and dry it between cuts.
  • If you have the time, set the squares on a baking sheet covered with parchment and let them cool at room temperature overnight to develop a slight “skin.” This will make the truffles easier to dip in chocolate coating. When you’re ready to dip, add the 1 lb. of chocolate to a medium microwave-safe bowl, and microwave in 30-second increments, stirring after every 30 seconds until melted and smooth. Let the chocolate cool until it is warm and fluid but not hot to the touch. Dip truffles in chocolate coating and set on a parchment-covered tray.
  • Refrigerate to set the coating completely, for 20-30 minutes. Serve truffles at room temperature.

Comments are closed.