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| Rapid Infusion with iSi |
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| Jeffrey Morgenthaler of Clyde Common in Portland, OR demonstrates the rapid infusion technique with the iSi Whipper |
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| Watch Now > |
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 11. Recipe for Rosemary Fleur de Lys Truffles from Chocolatier Sarah Hart of Alma Chocolates – Portland, OR
Adapted by StarChefs.com
December 2011
Yield: 133 Chocolates
INGREDIENTS:
½ tablespoon chopped fresh rosemary
12 ounces heavy cream
1 pound El Rey 73% dark chocolate
4 ounces inverted sugar
Prepared chocolate shells
METHOD:
Steep the rosemary in the cream overnight. Strain. Melt chocolate until just a few chunks remain. Put the chocolate into a food processor. Meanwhile scald the rosemary-infused cream and pour into a food processor to create an emulsification. When the ganache cools to below 95°F, pipe into prepared shells.
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