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Dark Chocolate & Basil Truffles

Try these delicious, dark truffles and you will taste a surprising hint of basil. A perfect pairing!

Dark Chocolate & Basil Truffles
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  • Makes
    servings (2 pieces per serving)
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LINE baking sheet with parchment or wax paper.

HEAT cream to a gentle boil in small, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Add sour cream, corn syrup, vanilla extract and basil; stir to combine. Refrigerate for 15 to 20 minutes or until slightly thickened.

DROP chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 1 hour. Shape or roll into balls. Dust truffles with cocoa.* Store in airtight container in refrigerator for up to 3 days. Makes about 3 dozen truffles.

* TIP: To dust the truffles, place cocoa in a small, fine mesh strainer and tap over the rolled truffles.