Rosemary and Bay Leaf Truffles

Although truffles always seem fancy and difficult, all they are is a mixture of cream and melted chocolate that has set in the refrigerator.  You can easily add any ‘exotic’ flavor by either infusing the cream or mixing something in with the melted chocolate.  Here, in this recipe adapted from Heston Blumenthal at Home, I used rosemary and bay leaf, but any herb or spice could be used.  You’ll just have to play with the levels to get something that is lightly flavored without being over powering.   To coat you can either use standard cocoa powder or the crispy chocolate coating I used (see below).




  • 25g rosemary sprigs
  • 1 bay leaf
  • 300g heavy whipping cream
  • 275g dark chocolate, chopped
  • 6g salt

 Crispy Chocolate Coating

  • 100g sugar
  • 40g dark chocolate, chopped
  • 75g water



  • Put the rosemary, bay leaf, and whipping cream in a heavy pot.  Turn the heat onto medium low for 10 minutes, then remove from heat, cover and let infuse for 30 minutes.

Cream Infusion


  • While the cream is infusing line a 9″x9″ pan with parchment paper leaving overhang on both ends
  • Strain the cream, discarding the solids and return it to the pot.  Place it on medium low heat and bring to a simmer.
  • Place the chocolate in a large metal bowl and set it over a pot of boiling water, being careful to ensure the bottom of the bowl doesn’t touch the water.  Melt the chocolate stirring occasionally and then remove it from the heat.
  • When the cream reaches a simmer, add the salt and remove from the heat.
  • Add the cream to the chocolate a 4th at a time stirring to fully incorporate before adding more.  Allow the mixture to cool for about 3 minutes then pour into the lined pan.
  • Let the pan stand at room temperature for 3 hours then place in the refrigerator for 6 hours till set.
  • Once set you can cut into squares or scoop using a melon baller.  Then coat in either cocoa powder or the crunchy coating (recipe below).

Crunchy Chocolate Coating

  • Place the water and sugar into a saucepan and place over high heat.  Continue heating until the temperature reaches 275°F.
  • Remove from heat and immediately add the chopped chocolate and whisk continuously until all the liquid has crystallized and you are left with a crunchy powder like substance.
  • Place on a silpat or parchment lined paper to cool.  The refrigerator or freeze until needed.  If kept in an airtight container it can be frozen for up to a month.

Truffle Coating

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