I recently participated in my first cookie swap and I contributed Isa’s famous Rosemary Chocolate Chip Cookies. That cookie recipe inspired these Rosemary Chocolate Truffles, which I also contributed to the “cookie” swap as a gluten-free option. They were both a hit! Everyone really enjoyed the rosemary-chocolate flavor combination as it is unexpected and surprisingly delicious! Here’s my recipe version of those truffles:
Rosemary Chocolate Truffles
3/4 cup coconut milk (complete fat; not light)
10 oz. semisweet or bittersweet chocolate, chopped (or chips)
1 tablespoon unrefined coconut oil
1/4 teaspoon sea salt
1 tablespoon fresh rosemary, finely chopped
- In a medium saucepan, bring the coconut milk just to the start of a simmer.
- Add chocolate pieces to the coconut milk. Lower temperature to low. Continuously whisk until smooth and shiny.
- Stir in coconut oil, sea salt and rosemary. Flavor for desired salt.
- Transfer the warm chocolate mixture to a heat safe bowl and cover. Refrigerate for 2 – 8 hours until the chocolate is solid (time will vary by the size of the bowl).
- Prep the cocoa powder by generously sprinkling it on a plate to roll your chocolate truffles in the next step.
- Remove the chocolate truffle mixture from the fridge. Using a spoon, scoop out desired amount of chocolate for each truffle. Between 1/2-inch to 1-inch round portions work well. Finish each truffle off by rolling it in the cocoa powder.
- Store in the refrigerator for up to 10 days. To serve, let each truffle sit at room temperature for about 10 minutes before devouring.
- Choose a high quality chocolate and one with a desired sweetness level (55-70% is ideal).
- Refrigerate the canned coconut milk in advance to promote the separation of liquid and solids. The fat while rise to the top so when you peel open the can it will be easy to scoop out the fat from the top.