Rosemary Vanilla Truffles

12 oz dark chocolate (use a nice kind for nonwaxy texture), 2 oz milk chocolate, 2 oz unsalted butter, 10 oz heavy cream, 3 oz corn syrup, 1 vanilla bean (it is expensive, so I used 2 tsp of vanilla extract instead) several sprigs of rosemary, cocoa powder for dusting 

break up all of the chocolate

isn't this baby butter the cutest :) 

combine chocolate and cubed butter

combine heavy cream, corn syrup, rosemary and vanilla
bring it to a rolling boil
turn off the heat, cover and let stand for 15 min
bring to a rolling boil again

combine chocolate/butter with the cream
use a strainer to avoid the rosemary in your chocolates

combine well
stir fast

you should get a smooth ganache mixture
transfer it to a nonpourous dish
i just left mine in the glass bowl
cover it with plastic
let the plastic lay on top of ganache
stick it in the fridge for 15 min to 3 hours 

scoop the chocolate with a spoon, melon baller or hands
rolls it into balls of desirable size
roll them in cocoa powder

oh so delicious! EAT THEM UP!!! 

or share

Hey all, long time no hear :) Yes, my laptop was broken but now I got a new one, that I am loving. The recipe for these yummies is from Design Sponge, it's originally from Eric "Johnny" Battles, chocolatier and founder of Sweeteeth in North Charleston.

love,
Meg