Salted basil

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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  • 150 g 60-70% chocolate, roughly chopped or grated, plus another 80 g to coat them
  • a handful of best-quality basil leaves
  • tsp fleur de sel salt (or other high-quality sea salt), plus a little extra to garnish
  • 100 ml double cream from the fridge


Melt the chocolate. Pound the basil leaves with the salt using a pestle and mortar then gently stir the cream in. Mix in half the melted chocolate to combine, then stir in the remaining chocolate. Leave to cool then place in the fridge to firm up. Roll into balls using your hands. Place on a baking tray lined with plastic wrap and put back in the fridge to firm up. Using a fork or your fingers, drop the chilled balls into the remaining melted chocolate and coat them evenly, then lay them back on the tray, sprinkling on a little extra sea salt. Put back in the fridge and leave to harden. Eat within three days.