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Dark Chocolate and Basil Truffles


  • 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


  1. Line baking sheet with parchment paper.
  2. Heat cream to a gentle boil in a small heavy duty saucepan. Remove from heat.
  3. Add chocolate and stir until the mixture is smooth and the chocolate is melted.
  4. Add sour cream, corn syrup, vanilla extract and bail; stir to combine.
  5. Refrigerate for 15-20 minutes or until slightly thickened.
  6. Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet.
  7. Refrigerate for one hour.
  8. Shape into or roll into balls.
  9. Dust truffles with cocoa. Store in an airtight container in refrigerator for up to three days.


*Submitted by Doris Pogada, Adams Fairacre Farms, Kingston, Sweet Shop


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