Shut the Front Door Lime Basil Milk Chocolate Truffles

So one of my new favorites to pick up at the Madison Farmers Market is lime basil.  It tastes like basil.  It tastes like lime.  It is amazing!  I’ve been infusing it into my sweet tea for a refreshing, light summer beverage.  But I’ve finally discovered the true calling for lime basil.  Lime Basil Milk Chocolate Truffles!  I’m firmly convinced that all lime basil was destined to wind up in a creamy, indulgent, delicious truffle.

I hit the market and was ready get started.  Lime basil-check.  Heavy cream-check.  100% pure cocoa butter milk chocolate-check.  Fresh lime-no check.  Ok so I did have a fresh lemon and decided that would suffice just fine. 

The final result was one kitchen experiment gone right!  No trifle would be made of these delicacies.  Super creamy and rich.  The lime hit my tongue first.  Then the basil.  All followed by the silky milk chocolate.  WHOA!  I thought they were amazing.  Since I never think I’m a good judge of my own creations, I did what I always do.  I found some victims.  When you are giving away food, especially chocolate, it’s not too hard to find some willing participants.

My friend Cathy was the first victim….I mean volunteer.  After getting one bite she yelled out, “Shut the front door!  These are amazing!”  She shared them with several other folks and they all agreed they were “shut the front door amazing”.  They all informed me they were coming home with me for the leftovers.  Um, leftovers?  Would we call that stash I’m hoarding all for myself leftovers?  Note to self:  never mention leftover lime basil truffles unless you are unless you are actually willing to give them up.   

Shut the Front Door Lime Basil Milk Chocolate Truffles

½ Cup Heavy Whipping Cream

24-36 Small to Medium Sized Fresh Lime Basil Leaves, Rinsed

1/8 Tsp. Lemon Zest

12 oz. Good Quality Milk Chocolate (I’m a little partial to Dove®)

Powdered Sugar

Bring cream, lime basil leaves and zest to a boil over medium low heat.  Remove from heat and allow to infuse for 1 hour.   Strain basil leaves from cream.  Chop chocolate into bits about the size of chocolate chips.  Bring cream to a boil over medium low heat a second time.  Pour over finely chopped chocolate and let sit for 5 minutes.  After 5 minutes stir until smooth.  Refrigerate for 1 hour or until firm but not hard.

Using a melon baller scoop the chocolate and roll into smooth balls.  I like using cotton gloves* for this part as it makes it a lot neater.  Roll balls in powdered sugar and enjoy!

*These can be found at candy supply stores or ordered online.