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Rosemary Truffles

25g Heavy Cream
225g Honey
906g Peter's® Burgundy® Semisweet Chocolate
8g Fresh Rosemary
3.5g Invertase Skim Milk (as needed)
Peter's® Broc® Milk Chocolate
  1. Prep shell mold with Peter’s Broc milk chocolate and set aside in cool area to harden.
  2. Bring cream to boil.
  3. Simmer fresh rosemary for five minutes, then strain.
  4. Use skim milk to return rosemary-infused cream back to original weight.
  5. Whisk in honey.
  6. Whisk in melted (110°-115°F) Peter’s Burgundy semisweet chocolate and mix until consistent.
  7. When cooled to less than 130°F, add invertase.
  8. Deposit into shells and let stand for one hour.
  9. Bottom using Peter’s Broc milk chocolate.
Yield: 200 Truffles