½ tablespoon chopped fresh rosemary
12 ounces heavy cream
1 pound El Rey 73% dark chocolate
4 ounces inverted sugar
Prepared chocolate shells
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.