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
- Add fennel seeds to your milk and simmer over low heat for about ten minutes.
- Add chocolate into a bowl.
- Pour fennel infused hot milk over the garden herbs and let steep for a few minutes.
- Add hot milk to your chocolate.**
- Let the mixture sit for a few minutes, then stir until smooth.
- Stir in raisins or any other additions you like.
- 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.
- Prep your cacao powder in a small shallow bowl.++
- Spoon out a teaspoon or so of the chocolate in your hands and roll to create a ball.
- Drop in cacao and roll until covered.
- Place powdered truffles on a plate and refrigerate to set.
- 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.)