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Herbes de Provence Chocolate Truffles

La Vie Piquant

La vie piquant—the spicy life!  Everyday is filled with “piquant” moments that are pleasantly stimulation of exciting to the mind.  Whether it is in the form of food, style, design, love, entertaining, or any other inspiring idea or tangible object, “it” should be celebrated!  Here I will be sharing with you simple, beautiful, realistic, doable, and truly re-creatable recipes, entertaining ideas, and home décor pizzazz that will help you interject a little bit of “piquant” into your life – after all, we only live once.  Join me in living la vie piquant!

Herbes de Provence Chocolate Truffles

Marc J. Sievers

 

The dried spice blend Herbes de Provence is such a fabulous ingredient to have on hand!  This South of France signature seasoning is a blend of aromatic spices such as lavender, basil, rosemary, thyme, oregano, tarragon, parsley, fennel seed, marjoram, and sage.  Traditionally, it is used to flavor meats, poultry, and vegetables, however, I have used it in soups, breads, and now as the star (yet unexpected!) ingredient in my Herbes de Provence Chocolate Truffles!  I just love how the savory blend of herbs compliments the intensity of the dark chocolate and natural sweetness of the heavy cream – a match made in confectionary heaven!  Serve these sophisticated chocolates with a bold red wine, very dry Champagne, or alongside a cheese plate for an exciting twist!


Herbes de Provence Chocolate Truffles (makes 12-14 truffles)

Ingredients

·       Dark Chocolate – 6 ounces, finely chopped

·       Heavy Cream – ½ cup

·       Butter – 2 tablespoons, unsalted, at room temperature

·       Herbes de Provence – 2 teaspoons, dried

·       Cocoa Powder – ⅓ cup, unsweetened (Pernigotti recommended)

Directions

  1. In a small sauce pan set over medium heat, add the heavy cream and Herbes de Provence.  Bring to just under the boiling point, then turn off the heat and allow to steep for 5 minutes.
  2. Meanwhile, place the chopped chocolate and butter into a large glass bowl.  Set aside.
  3. Bring the heavy cream infusion back up to just under the boiling point.  Using a fine mesh sieve strain the mixture over the chocolate, pressing down on the herbs with a wooden spoon making sure to extract all of the cream.  Stir until completely smooth.  This creates the ganache base.
  4. Place the ganache into the refrigerator to firm up, about 2 hours.
  5. Place the cocoa powder into a shallow bowl.  Using a 1-inch scoop or tablespoon, scoop out balls of ganache and place onto a sheet pan lined with parchment paper.
  6. After you have scooped all the ganache, roll each one by hand into a ball and then roll each truffle through the cocoa powder to coat.
  7. Arrange on a serving platter, or place into an airtight container.  Truffles can be stored for up to 4 days in the refrigerator. 

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