Honey and rosemary truffles Recipe

Cover the bottom of a  12 x 18 cm baking tin or dish with enough  clingfilm to have it hanging over all sides, to make it easier to get the ganache out later.

Finely hack the needles from 2 sprigs of rosemary, add to 150 ml double cream and a heaped tbsp runny honey. Bring almost to the boil and let it simmer for about 15 mins.

Break 150g dark chocolate (85%) into a heat resistant bowl and pour the hot, rosemary infused, cream trough a sieve onto the chocolate.

Add 1/2 tsp salt, 40g cubed butter and 1 tbsp Drambuie.

Puree with the stick blender into a smooth ganache.

Pour into the prepared baking tin and put in the fridge for at least 4 hours to solidify.

Then use the flaps of clingfilm to lift the ganache from the tin and cut into 2 x 3,5 cm truffles

Spoon cocoa powder onto a plate and roll each truffle trough the cocoa to cover on all sides

Serve with some salted caramel and course sea salt

(Made by Mme S., recipe by Yvette van Boven in Libelle Magazine)

from simple food, looking good
Honey and rosemary truffles Recipe