Herbal Chocolate Truffles

Dec 9 / MWIH Support Staff

Jump to Recipe 

I can make a mean biscuit from scratch, but for some reason, truffles always felt a bit intimidating—probably because most recipes list so many ingredients! But after finding a more straightforward version, I decided to give it a shot with some tweaks to make it feel approachable.

Keeping It Simple
My goal was to create a recipe that was accessible and practical. I live in a county of about 200,000 people, so I wanted to see if I could get everything I needed close to home. I picked up my essentials (chocolate, cream, powdered sugar) from Aldi, and while I already had most of the herbs in my tea or spice cabinet, I grabbed a few extras at a local shop. Organic ingredients are totally an option, but I kept things budget-friendly for testing (altogether, I spent about $25).

Basic Truffle Recipe

Ingredients:
  • 8 oz semi-sweet or dark chocolate (by weight)
  • ½ cup + 2 tbsp heavy whipping cream
  • Powdered sugar or cocoa powder for coating
    adapted from Mountain Rose Herbs Recipe

    Yield: 16 truffles.

Instructions:
  1. Weigh out 8 oz of chocolate.
  2. Melt the chocolate. I used the double-boiler method (glass measuring cup in a pot of warm water on the stove), but any method works.
  3. As the chocolate melts, slowly add in the heavy cream and stir until incorporated and silky smooth. I found that adding that little bit extra cream helped it from clumping.
  4. Pour into a bowl, mix in your chosen dried, powdered herbs if using, cover, and refrigerate for 1–2 hours until firm. You’re aiming for a fudge-like texture.
  5. Use a spoon to scoop out the mixture and roll it into balls. Tip: Keep your hands cold! I rinsed my hands in cold water or rubbed ice cubes between batches.
  6. Roll the truffles in powdered sugar or cocoa or coating of your choice.
  7. Package, label, and refrigerate. Note: The powdered coating may absorb a bit of moisture, but they’ll still taste fantastic!

Flavor Ideas (dried & powdered)
  • Lavender: 2-3 tsp (go easy—too much can taste soapy!)
  • Rose & Damiana: 2-4 tsp each (subtle floral notes without overpowering)
  • Tulsi: 3-5 tsp (my favorite!)
  • Ginger & Orange Peel: 2-3 tsp each (spicy with a hint of bitter orange)
  • Cinnamon & Cayenne: 3-5 tsp cinnamon, ¼-½ tsp cayenne (warm spice with a touch of heat)

**Disclaimer** 
The information provided in this digital content is not medical advice, nor should it be taken or applied as a replacement for medical advice. Matthew Wood, the Matthew Wood Institute of Herbalism, ETS Productions, and their employees, guests, and affiliates assume no liability for the application of the information discussed.

*The image above is a stock image, not of the actual dish.