Sunday bakes – Sea salt and rosemary chocolate truffles

I tried this recipe a few weeks ago but it needed a little refining. In my first version I chopped the rosemary finely and mixed it in with the truffle mixture, but the texture was a little off. 

Ingredients

300grams dark chocolate

300ml double cream

50grams butter

2 sprigs of fresh rosemary

Sea salt

Method

Melt the chocolate in a bowl over a pan of hot water, whilst heating the cream and butter in another saucepan.

Strip the rosemary and put it in a pestle and mortar, grind until it is as fine as you can get it, it will have strings in it. Put into the heating cream and wait until the chocolate is all melted and the cream has started to steam, but don’t let it boil. 

Use a sieve to strain out the rosemary bits as you pour the cream into the chocolate and mix until it is completely blended. Line a tin with baking paper and sprinkle sea salt over the paper. Don’t put too much salt down, although it depends how salty you like your chocolate.

Pour the truffle mix into the tin and sprinkle another very fine layer of salt over the top.

Set to one side or into the fridge to set.

I really like the woodiness of the rosemary, it makes the truffles taste more Christmassy, but I am not sure it would be to everyone’s taste.