For the Ganache:
1 cup dark chocolate
½ cup heavy cream hot
½ teaspoon brandy
2 teaspoon very finely chopped fresh rosemary

For the Bon Bons:
1 cup dark chocolate
¼ cup cocoa butter
2 teaspoons very finely chopped fresh rosemary

INSTRUCTIONS FOR THE GANACHE

Roughly chop the dark chocolate.

Heat the cream in the microwave and then transfer the chocolate to a heat proof bowl. Carefully pour the heated cream in with the dark chocolate and let it sit for 5 minutes covered with a lid. Whisk twice to help it melt.

Divide chocolate into 3 bowls.

Add the brandy to one bowl and then whisk and combine. Then add the finely chopped rosemary to the second bowl and whisk together. Leave the last bowl plain and then cover and transfer to the fridge to chill.

Roughly chop the entire cup of dark chocolate and place a little over a ¼ cup into the fridge to chill.

Place ½ cup of chocolate in a heat proof bowl and melt the chocolate to 115°F.

Take it off of the heat and cool it down to about 95°F. Add in the ¼ cup of chopped dark chocolate of chilled chocolate and stir until all the chocolate has melted. Your chocolate is now tempered and ready to use. 

Transfer back to a low simmer or use a heat gun or a hair dryer to warm, bringing it back to a workable consistency if needed. 

For the Assembly:

Pour tempered chocolate into each mold. Tap the mold until all the air bubbles are out. Give the mold a wipe and invert over the bowl, allowing the chocolate to drizzle out.

Let the chocolate sit in the mold for at least one minute, then invert the mold onto a wire rack so that the chocolate coats the upper edge of the mold. Move to the fridge.

Transfer the rosemary ganache into a piping bag and pipe into each well. Don’t overfill or get ganache on the edges of the mold. You will need to seal the bob bon with more dark chocolate so the filling can't poke out.

Fill the molds with a top layer of chocolate to seal them. Tap to get any air bubbles out and transfer to the refrigerator to set.

The chocolate will pull away from the mold once it has set and then lightly tap it onto the counter so you can serve.  Enjoy!