Chocolate Basil Crinkles

  • Prep Time: 2 hours
Chocolate Basil Crinkles


  • 1 1⁄2 cup heavy whipping cream
  • 8 oz Dark chocolate baking bar
  • 1 tablespoon sour cream
  • 1 teaspoon light corn syrup
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons loosely packed basil leaves (washed & dried), finely chopped
  • Cocoa powder


  • Line baking sheet with parchment paper.
  • Heat cream to a gentle boil in a small heavy duty saucepan. Remove from heat.
  • Add chocolate and stir until the mixture is smooth and the chocolate is melted.
  • Add sour cream, corn syrup, vanilla extract and bail; stir to combine.
  • Refrigerate for 15-20 minutes or until slightly thickened.
  • Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet.
  • Refrigerate for one hour.
  • Shape into or roll into balls.
  • Dust truffles with cocoa.


Submitted by Doris Pogada, Adams Fairacre Farms, Kingston, Sweet Shop
*Store in an airtight container in refrigerator for up to three days.

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