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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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CHOCOLATE BASIL TRUFFLES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Borin Estate in Carrollton, Texas in 1986. Ingredients:
16 ounces semisweet chocolate coarsely chopped |
3/4 cup heavy cream |
1/4 cup packed basil leaves shredded |
3 tablespoons unsalted butter at room temperature |
1/2 cup cocoa powder for coating |
Directions:
1. Place chocolate in medium mixing bowl and set aside.
2. Place cream and basil in small saucepan and set over low heat.
3. Warm cream until small bubbles appear around edge of pan and cream begins to give off steam.
4. Remove pan from heat then cover and set aside to steep at least 30 minutes.
5. Strain basil from cream and return cream to simmer over low heat.
6. Turn off heat and pour hot cream over chopped chocolate.
7. Stir until chocolate melts and mixture is completely smooth.
8. Add butter and stir until well incorporated.
9. Place mixture in refrigerator for an hour or until it is firm enough to shape into balls.
10. Scoop out a heaping teaspoonful of chocolate mixture and roll it into a ball between your palms.
11. Roll ball in cocoa until it is completely covered.
12. Roll it lightly in your palms again to make sure cocoa sticks, then roll again in cocoa.
13. Repeat with remaining chocolate mixture.
14. If mixture gets too soft to hold its shape place back in refrigerator 10 minutes.
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