How to make it

  • Place chocolate in medium mixing bowl and set aside.
  • Place cream and basil in small saucepan and set over low heat.
  • Warm cream until small bubbles appear around edge of pan and cream begins to give off steam.
  • Remove pan from heat then cover and set aside to steep at least 30 minutes.
  • Strain basil from cream and return cream to simmer over low heat.
  • Turn off heat and pour hot cream over chopped chocolate.
  • Stir until chocolate melts and mixture is completely smooth.
  • Add butter and stir until well incorporated.
  • Place mixture in refrigerator for an hour or until it is firm enough to shape into balls.
  • Scoop out a heaping teaspoonful of chocolate mixture and roll it into a ball between your palms.
  • Roll ball in cocoa until it is completely covered.
  • Roll it lightly in your palms again to make sure cocoa sticks, then roll again in cocoa.
  • Repeat with remaining chocolate mixture.
  • If mixture gets too soft to hold its shape place back in refrigerator 10 minutes.

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