Place chocolate and butter in bowl. In a saucepan over high heat bring heavy cream to boil. Remove from heat and add herbs. Return to boil then strain over chocolate and butter, pressing down on herbs to extract cream. Let mixture sit for two to three minutes until the chocolate and butter have melted, then stir until ingredients are well combined and ganache is smooth. Place mixture in fridge for 1/2 hour until firm. Create truffles by scooping 1 tbsp. of ganache and forming into 1” balls. Roll truffles in Dutch cocoa powder.
Serve at room temperature.