Name: Damiana Rose Truffles
Cuisine: Americana
Ingredients: 1/2 cup unsalted butter; 1 tablespoon; 3/4 cup heavy cream; 1/4 cup clover honey; 14 oz 62% dark chocolate chips; 1 tablespoon rose water; 1 teaspoon; 1/2 cup

All Recipes

Damiana Rose Truffles

Add a legendary aphrodisiac herb to your next batch of truffles just in time for Valentine's Day!

Damiana

Damiana is the leaf of a small shrub native to Central and South America and was used for centuries by the Mayans as an aphrodisiac and antidepressant. It can stand alone as an herba...

has been used for centuries as a mild herbal aphrodisiac and adds exotic flavor to perfectly complement dark chocolate and rose. These truffles are a delicious romantic treat. Sweetened with honey and easy to make, they will satisfy any chocolate craving. Perfect for a Valentine's day gift or dessert, serve them alongside a cup of our

Chai - Pink

Mellow, and beautifully balanced with warm spices and floral notes, this brew is delightfully smooth. Our Pink Chai is an all-in-one herbal blend that stands alone. Honeybush and roo...

Onyx Rose

This malty Keemun blend has hints of citrusy coriander, sweet orange and bergamot mixed with delicate rose petals that give the tea a mild floral sweetness. A perfect pick me up for ...

tea and enjoy the moment.

Ingredients

For the Damiana Butter:

1/2 cup unsalted butter
1 tablespoon

Damiana

Damiana

Damiana is the leaf of a small shrub native to Central and South America and was used for centuries by the Mayans as an aphrodisiac and antidepressant. It can stand alone as an herba...

For the Ganache:

3/4 cup heavy cream
1/4 cup clover honey
14 oz 62% dark chocolate chips
1 tablespoon rose water
1 teaspoon

Murray River Flake Salt

Murray River Flake Salt

This delicate, apricot-colored flake salt is harvested from salt ponds along the Murray River which flows from the Australian Alps. It dissolves quickly, releasing a mild flavor for ...
1/2 cup

Cocoa Powder - Valrhona

Cocoa Powder - Valrhona

For chocolate lovers only! This Dutch-processed cocoa powder is rich in butterfat, but not adulterated with fillers like sugar and cornstarch. We went to one of the most reputable ch...

Preparation

For the Damiana Butter:

In a small saucepan over low heat, gently melt the butter and add the Damiana, stirring to coat and combine. Do not overheat or allow the butter to brown!

Once the Damiana becomes fragrant, remove the pan from heat and set aside. Allow to steep for an hour. Gently re-warm if necessary and strain the Damiana out of the butter using a mesh sieve.

For the Ganache:

Return the Damiana butter to the saucepan and add heavy cream and honey. Bring to a low simmer.

Meanwhile place the chocolate chips in a heat-proof bowl large enough for all of the ingredients. Once cream mixture is hot, pour it over the chocolate chips and whisk until the chocolate is melted and all ingredients are combined. Add the rose water and salt once the mixture is smooth, and give it a final stir to combine.

Cover the bowl and refrigerate for 2 hours.

Using a small scoop or tablespoons, roll ganache into bite size balls and refrigerate for 30 minutes. Once truffles are firm enough to handle, dust them with cocoa powder using a small sifter. Tap the side of the sifter for even and smooth dusting.

Store in airtight container and keep refrigerated for up to 2 weeks.

Notes:

If the chocolate mixture needs additional heat to melt, microwave it for 15 seconds at a time and stir, or warm it using a water bath. If using the water bath method, be careful not to accidentally get any water in the bowl or the ganache might seize up or break.

If rosewater is not available, try other essences or liqueurs to pair with the damiana. Orange water or tequila would also complement nicely.