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Dark Chocolate and Basil Truffles

Ingredients

  • 1 1⁄2 cup Heavy whipping cream
  • 8 oz Dark chocolate baking bar
  • 1 tbsp Sour cream
  • 1 tsp Light corn syrup
  • 1/2 tsp Vanilla extract
  • 3 tbsp Basil leaves, finely chopped
  • Cocoa powder

Instructions

  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 basil; 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.

Notes

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

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