Garden Variety Herbal Truffle Recipe

Written by Marketing FM April 14, 2023

Herb infused dark chocolate truffles making taking your medicine a pa-leasure. 

I love using the culinary herbs sprouting up from my garden, but you can use dried if you like, just reduce the dried for fresh by ½. 

Fennel is a lightly sweet, nourishing  digestive herb that harmonizes beautifully with the rich bitterness of chocolate.


1 cup cream or coconut milk

12 oz chocolate (dark or bittersweet) we love EE chocolate chips. If using a bar, break into small bits 

2-3 tablespoons Cacao powder

1-2 tablespoon Fennel seed

A good handful of garden herbs- Tarragon, Lemon Balm, Sage, Rosemary

Optional: ½ cup rum or brandy soaked currants or raisins, hemps seeds, chopped goji berries, chopped nuts etc


  1. Add fennel seeds to your milk and simmer over low heat for about ten minutes.
  2. Add chocolate into a bowl.
  3. Pour fennel infused hot milk over the garden herbs and let steep for a few minutes.
  4. Add hot milk to your chocolate.**
  5. Let the mixture sit for a few minutes, then stir until smooth. 
  6. Stir in raisins or any other additions you like.
  7. Let cool in the fridge for a few hours, or if you’re impatient AF for your truffles, stick in the freezer for a half hour. The chocolate mixture should be clay like and workable.
  8. Prep your cacao powder in a small shallow bowl.++
  9. Spoon out a teaspoon or so of the chocolate in your hands and roll to create a ball.
  10. Drop in cacao and roll until covered. 
  11. Place powdered truffles on a plate and refrigerate to set.
  12. Keep in the fridge. If you’ve got self control of steel, these will last up to a month.

** Hot tip: to keep the mixture hot enough to melt the chocolate, create a double boiler of sorts. Nestle your chocolate filled bowl into a large bowl and pour boiling water into the larger bowl to keep a layer of hot water around the chocolate.

++ You can also add powdered herbs like cayenne, ginger, cardamom etc. (I added fennel pollen to mine.)