The perfect holiday recipe from Season Cookbook to make for an after-dinner delight or give away as gifts!
Pair with the 2016 Arrowood Réserve Spéciale Cabernet Sauvignon. The rich creaminess of the dark chocolate and the herbal aromatics of the rosemary bring out the spice and savory notes in this Sonoma County Cab.
Rosemary Chocolate Truffles
(MAKES 24 TRUFFLES)
1 1/2 cups heavy cream
1 teaspoon unsalted butter
1 tablespoon fresh rosemary leaves, chopped
1/4 teaspoon kosher salt
1 2/3 cups bittersweet chocolate chopped (about 10 oz)
1/2 cup cocoa powder
TO MAKE THE TRUFFLE MIXTURE: In a small pot, combine the cream, butter, rosemary, and salt and bring to a boil over medium-high heat. Remove from the heat, cover, and let the cream infuse for 25 minutes.
Put the chocolate in a medium heatproof bowl. Return the infused cream to the stove top and bring back to
a simmer. Remove from the heat and pour through a fine-mesh sieve placed over the bowl of chocolate. Let the mixture stand for 1 minute, then whisk together until smooth and creamy. Pour into a small bowl and cover with plastic wrap, gently pressing it directly onto the surface of the chocolate mixture. Refrigerate for 2 hours, until firm.
TO SHAPE AND COAT THE TRUFFLES: Line a half sheet pan with parchment paper. Using a small ice cream scoop or melon baller about 1 inch in diameter, scoop out the truffle mixture and release onto the prepared pan (or cut into squares like photo above). Refrigerate for 30 minutes. Remove from the refrigerator and gently roll each truffle between your palms to make them as round and smooth as possible. If the truffles become
too soft to roll, return them to the refrigerator until they are again firm.
When all of the truffles have been rolled, put the cocoa powder in a small bowl and roll and toss the truffles in the cocoa to coat evenly. To store, arrange the truffles in layers, separated by parchment paper, in an airtight container and refrigerate for up to 1 week. To freeze, transfer the truffles to a sheet pan and freeze, then transfer to a resealable plastic bag; thaw overnight in the refrigerator. They will keep for up to 1 month.