Strawberry Basil Truffles

By Elizabeth LaBau

candy.about.com

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Strawberry Basil Truffles combine the vibrant taste of fresh strawberries with the refreshing herbal flavor of basil for a unique, gourmet truffle experience. The basil flavor in this recipe is secondary to the strawberry, so don't worry that your truffles are going to taste like salad. If you'd like a stronger basil flavor, use more basil leaves or steep the mixture for a longer period of time than the recipe calls for.

Yield: about 36 truffles

Ingredients:

• 1 cup fresh or frozen strawberries
• 5.25 oz (a generous 3/4 cup) bittersweet chocolate, finely chopped
• 3 tbsp heavy cream
• 3 large basil leaves
• 1 tbsp light corn syrup
• 1 tbsp softened butter
• 1 lb chocolate candy coating
• Dried strawberries or additional basil leaves for decoration, if desired

Preparation:

1.Begin by making a strawberry puree. If you are using fresh berries, you can just blend them in a food processor or blender, and strain the puree through a fine mesh strainer to remove any seeds. You will need 1/4 cup of strained strawberry puree for this recipe; reserve any extra for another use. If you are using frozen berries, place them in a small saucepan over medium heat until they are warm and release their juices, then blend and strain as above.

2. In a small saucepan, combine 1/4 cup of strawberry puree, the heavy cream, and the corn syrup. Crush the basil leaves between your fingers to release their fragrance. Add the leaves to the puree mixture, and bring it to a light boil. Remove the pan from the heat, cover it with a lid, and let it steep for 15 minutes to infuse the puree with basil flavor. Bring this to a boil over medium-high heat, stirring frequently.

3. After 15 minutes, remove the lid and bring the puree back to a boil, and place the chopped chocolate in a large bowl.

4. Pour the hot puree through a strainer over the chopped chocolate. Discard the basil leaves in the strainer. Let the puree and chocolate sit together and soften for one minute, then gently whisk or stir them together. Once the chocolate is completely melted and smooth, add the room temperature butter and whisk until it's incorporated. This is your ganache.

5. Press a layer of cling wrap on top of the ganache and refrigerate the ganache until it is firm enough to scoop, about 2 hours.

6. Once firm, use a small candy scoop or a spoon to roll the ganache into little balls. Dust your palms with cocoa powder, and roll the balls between your palms to get them perfectly round. Place the truffles on a foil-or waxed paper-covered baking sheet.

7. Melt the candy coating in the microwave. Using forks or dipping tools, dip a truffle completely in the coating, then tap the fork against the lip of the bowl to remove excess coating. Set the dipped truffle back on the baking sheet and, while the coating is still wet, top it with a sliver of dried strawberry and a piece of basil leaf, if desired. Repeat until all of the strawberry basil truffles have been dipped.

8. Strawberry Basil Truffles can be kept in an airtight container in the refrigerator for up to a week, although the basil leaf decorations will only look good for a day or two. If you would like them to last longer, omit the fresh basil from the top of the truffle. For best taste and texture, bring them to room temperature before serving.