Herb-Infused Chocolate Truffles
Silky, melt-in-your-mouth chocolate truffles with herb-infused butter stirred into the ganache. Easy to make and perfect for gifting.
Ingredients
- 8 oz semi-sweet or dark chocolate, finely chopped
- ½ cup heavy cream
- 2 tbsp herb-infused butter, softened
- ½ tsp vanilla extract
- Pinch of salt
- ¼ cup unsweetened cocoa powder, for rolling
Instructions
- Place the chopped chocolate in a heatproof bowl.
- Heat the cream until it just starts to steam, then pour it over the chocolate. Let it sit 3 minutes.
- Stir gently from the center out until smooth. Stir in the herb-infused butter, vanilla, and salt until fully blended.
- Cover and refrigerate about 2 hours, until firm enough to scoop.
- Scoop rounded teaspoons, roll quickly between your palms into balls, and roll in cocoa powder. Makes about 20 truffles.
Potency Notes
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Storage: Refrigerate in an airtight container up to 2 weeks. Serve slightly chilled. Label clearly and keep out of reach of children and pets.
