Chocolate Rosemary Truffles
By Robert Madrid - Cascade at Costanoa, Pescadero, CA

Ingredients:
2 oz. bittersweet chocolate, finely chopped
4 T unsalted butter
4 T fresh rosemary, finely chopped
10 oz. heavy cream
1 T light corn syrup
1/4 C brandy
Sea salt
10 oz. semisweet or bittersweet chocolate, finely chopped
Several rosemary needles, fried until crispy

Procedures:
Melt chocolate and butter with chopped rosemary over a double boiler until completely melted and smooth. Let mixture steep for an extra 5 minutes.

Meanwhile, combine cream, corn syrup and brandy. Slowly heat cream mixture until simmering. Add to chocolate mixture and combine until smooth. Strain combined ingredients through a fine-mesh strainer to remove rosemary particles. Pour strained mixture into a flat baking dish and place in refrigerator for 1 hour.

Remove cooled chocolate mixture from refrigerator, roll into balls and place onto a paper-lined sheet pan. Return chocolate balls to refrigerator for 30 minutes.

Meanwhile, slowly melt the 10 ounces of chocolate in a small bowl until just melted.

Working quickly, use a spoon to roll formed balls in the melted chocolate until just coated and place gently back onto paper-lined pan. Immediately sprinkle with sea salt and place a couple fried rosemary needles on top for decoration. Allow to set in a cool dry place for at least 1 hour or store in an airtight container in refrigerator. Truffles are best when served at room temperature.