I mean, who doesn't love chocolate?! Everyone does, right? Transform your plain supermarket chocolate into something special. It might sound odd, but thyme and chocolate go hand in hand. These creamy truffles taste amazing with a cup of coffee or as a little snack after dinner.
RECIPE (40 pieces)
- 600gr dark chocolate
- 180ml single cream (Dutch: slagroom)
- 5 sprigs of thyme
- Pour the cream in a saucepan and add the thyme. Bring to a boil slowly and let it cool down completely. The taste of the thyme will slowly incorporate into the cream. Taste now and then to check if it's done. Remove the thyme sprigs when done.
- Chocolate is very fragile and burns or splits easily, so melt the chocolate au bain marie: place a small amount of water in a saucepan and place a glass or porcelain bowl on top of the saucepan. Make sure that the bowl doesn't touch the water! Heat the water in the saucepan and add the cream and chocolate to the bowl. Stir till the chocolate has melted.
- Pour the mixture in a 2 cm deep baking dish or mold. Let it cool in the fridge for a minimum of 3 hours. Then cut it up in pieces. I personally like to add some cacao and fresh thyme when I serve these truffles. Enjoy!