I know the holidays are over and perhaps you have eaten your share of sweets but today I really want to share these Lavender Chocolate Truffles that my daughter made for Christmas. These were so creamy with just a hint of lavender.
Danielle found this recipe at Design*Sponge and I recommend heading over to that site to seeing a step by step instruction. There are a tad messy on the hands but the end result is this yummy little ball of heaven!
- 2/3 cup heavy whipping cream
- 1 1/2 Tablespoons lavender buds
- 2 Tablespoons honey
- 1 1/3 cups dark chocolate pieces (65–70% cocoa), roughly chopped
- cocoa powder
- Line a rimmed baking sheet with parchment paper.
- Bring to a simmer the whipping cream – do not let boil
- Remove the pan from the heat, stir in the lavender buds and cover. Let steep for 12 minutes.
- Strain the whipping cream and toss the buds then whisk in the honey.
- Place the chocolate in a medium-size bowl the pour the hot infused honey and lavender milk over the chocolate. Stir vigorously to fully incorporate the chocolate into the milk. This makes a ganache.
- Set the ganache aside to chill at room temperature for several hours.
- Using a small scoop or melon baller form the ganache into balls.
- Place a generous amount of cocoa powder in a shallow bowl. Roll the truffle rounds in the cocoa.
- Transfer the cocoa-dusted truffles to the prepared baking sheet. Once you’ve prepared all the truffles, place them in a lidded container. Store in a cool, dry place (but not the refrigerator), and consume within a week.
I’m thinking these would be perfect for Valentine’s Day. Say I Love You! Chocolate is the perfect treat for that someone special!
Enjoy! Thanks Danielle for the treat!