The Trouble with Truffles

Rosemary, with a hint of cinnamon, Truffles

Yes, I made them with my own hands. I was going to say that there is something wonderfully meditative about forming the chocolates and then rolling them around in melted chocolate for their coating, but really… most things can be meditative. It’s a frame of mind, isn’t it? Like ironing, which I like. Hey, that would make a great t-shirt… I like to iron!

Back to the chocolates…. They are slightly medicinal, as Rosemary can be, but the hint of cinnamon pulls them back into the realm of damn tasty. I think I like these better than the Lavender Truffles. Even better than the Cinnamon Truffles. These were made for a 40th birthday party, I attended last Friday. The guest of honor… a big, burly, long blond-haired man’s man, quickly put them in the refrigerator. My motivation in giving this… to impress upon him and others, that I am really fabulous with desserts.

Just putting it out there, in case anyone hears of an opening in my dream job… as a Sweets Designer. wink

When I give chocolates away, I make sure to tell the lucky recipient that they do not have to share. This is always received, at first, with a look of confusion. As if this thought has never occurred to them. It is usually followed with a big smile. Ahh… someone just gave me permission!

I think that is what I will name one of my cookbooks… You Don’t Have To Share
Here’s the recipe… Freebie… you know, until the cookbook comes out…

ROSEMARY WITH A HINT OF CINNAMON TRUFFLES

¾ cup heavy cream
1 tablespoons unsalted butter, cut into 4 pieces
1 7-inch sprig of rosemary
1 t cinnamon oil
2, 3.5 oz fine-quality bittersweet chocolate chopped

Milk chocolate, melted for coating

Bring cream, butter and rosemary to a boil in a small heavy saucepan.
Remove from heat, and let steep for about 10-15 minutes.
Meanwhile, finely grind chocolate in a food processor and transfer to a bowl.
Gently reheat cream mixture. Strain and pour cream onto chocolate.
Add cinnamon oil and whisk until smooth.
Chill ganache, covered, until firm, about 2 hours.
Using a small ice cream scoop, spoon level teaspoons of ganache onto a baking sheet.
Roll in melted chocolate to coat.
Transfer to an airtight container, separating layers with wax paper.
Chill in-between steps if necessary as chocolate gets too fussy to handle.

Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight container. Makes about 24 truffles.
If giving some away… make sure to go to the craft store and in the cake decorating section, buy some small gold foil, Bon Bon wrappers for presentation.


September 3, 2004	The Trouble with Truffles Rosemary, with a hint of cinnamon, Truffles Yes, I made them with my own hands. I was going to say that there is something wonderfully meditative about forming the chocolates and then rolling them around in melted chocolate for their coating, but really… most things can be meditative. It’s a frame of mind, isn’t it? Like ironing, which I like. Hey, that would make a great t-shirt… I like to iron! Back to the chocolates…. They are slightly medicinal, as Rosemary can be, but the hint of cinnamon pulls them back into the realm of damn tasty. I think I like these better than the Lavender Truffles. Even better than the Cinnamon Truffles. These were made for a 40th birthday party, I attended last Friday. The guest of honor… a big, burly, long blond-haired man’s man, quickly put them in the refrigerator. My motivation in giving this… to impress upon him and others, that I am really fabulous with desserts. Just putting it out there, in case anyone hears of an opening in my dream job… as a Sweets Designer. wink When I give chocolates away, I make sure to tell the lucky recipient that they do not have to share. This is always received, at first, with a look of confusion. As if this thought has never occurred to them. It is usually followed with a big smile. Ahh… someone just gave me permission! I think that is what I will name one of my cookbooks… You Don’t Have To Share Here’s the recipe… Freebie… you know, until the cookbook comes out… ROSEMARY WITH A HINT OF CINNAMON TRUFFLES ¾ cup heavy cream 1 tablespoons unsalted butter, cut into 4 pieces 1 7-inch sprig of rosemary 1 t cinnamon oil 2, 3.5 oz fine-quality bittersweet chocolate chopped Milk chocolate, melted for coating Bring cream, butter and rosemary to a boil in a small heavy saucepan. Remove from heat, and let steep for about 10-15 minutes. Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Gently reheat cream mixture. Strain and pour cream onto chocolate. Add cinnamon oil and whisk until smooth. Chill ganache, covered, until firm, about 2 hours. Using a small ice cream scoop, spoon level teaspoons of ganache onto a baking sheet. Roll in melted chocolate to coat. Transfer to an airtight container, separating layers with wax paper. Chill in-between steps if necessary as chocolate gets too fussy to handle. Truffles can be made 1 week ahead and chilled, or 1 month ahead and frozen in an airtight container. Makes about 24 truffles. If giving some away… make sure to go to the craft store and in the cake decorating section, buy some small gold foil, Bon Bon wrappers for presentation.
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