INGREDIENTS

300ml double cream

1 tbsp unsalted butter 

300g dark chocolate

1 pinch sea salt 

1 large sprig of rosemary 

Juice of half an orange 

3 tbsp cocoa powder

METHOD

Pour the cream into a pan, adding the rosemary, orange, and salt.

Warm over a moderate heat, removing the pan from the heat just before it begins to boil.

Break the chocolate into chunks and pop it into a large bowl.

Grab a fine sieve or strainer and pour the hot liquid over the chocolate, gently whisking until smooth.

Place the mixture into the fridge for at least 2 hours to set.

Sift the cocoa powder into a small bowl.

With a small spoon, scoop out just enough of the mixture to make one mouth-sized truffle and roll it into a ball.

Dust the ball in cocoa powder and place on a decorative plate.

Repeat until all of your delicious mixture has been used.


Makes 20 to 25 truffles.