LAVENDER INFUSED CHOCOLATE TRUFFLES

(Follow-up post to “Eat, Drink, Plant Lavender” & “Cooking with Culinary Lavender” event at Glenwood’s Downtown Market)

 

LAVENDER INFUSED CHOCOLATE TRUFFLES

lavender infused chocolate truffles

Ingredients:

1 c heavy cream

10 oz. chocolate – 8 oz. good quality, high coca content bittersweet like Ghirardelli; 2 oz. semi sweet (okay to use chips in this quantity).

  • Option: 5 oz. each high quality bittersweet/semi-sweetingredients

3 tbsp. butter – softened

2 tsp. culinary lavender – Miss Katherine cultivar or other sweet/mild cultivar. Reduce to 1 tsp. if using stronger, more aromatic lavender.

 

Prep:

Crush lavender with a mortar and pestle.

Break chocolate into small pieces (pound or shave).

(If coating—recommended—put into small ramekins or bowls. Coatings: crushed, toasted nuts like almonds, walnuts, or pecans; cocoa powder, ground espresso)

 

 

lavender 1lavender 2

 

Prepare:

Heat cream to simmer. Remove from heat.

Add chocolate. Stir slowly. When partially melted add butter. Whisk until glossy. (You are making a chocolate ganache).Add lavender and whisk until incorporated.

Chill:

Option 1 – Pour into a bowl and chill completely (approx. 4 hours). Best for larger truffles.

Option 2 – Line a shallow square with non-stick foil and pour into a 1” layer. Chill completely. Best for small truffles.

Form:

Option 1 – Working next to the sink with a bowl of ice water, scoop out chocolate with melon baller or small spoon. Form into ball quickly with palm of hands. If coating, toss/roll. Put on parchment lined tray or storage container and chill minimum 1 hour before serving.

Option 2 – Cut into small squares with a chilled knife. Lift off square and roll. This technique is faster and a little less messy, but you must be careful foil is not stuck into chocolate. Coat/toss/store/chill as above.

NOTE – If using multiple coatings, toss in nuts last to avoid allergen contamination.

 

Carol Schott of Lamborn Mountain Farmstead harvesting lavender.

Carol Schott of Lamborn Mountain Farmstead harvesting lavender.

 

 

 

 

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About jodibuchan

I am a journalist, fiction writer, poet, and developmental disabilities advocate (AKA Katie's Mom). Western Colorado Fruit & Wine: A Bountiful History is a book that will be published by the History Press in July 2015. DD Awareness is a site for caregivers and parents of children with DD. Jodi Buchan, Story Exploring LLC.

Posted on September 2, 2015, in A Bountiful History, Food and Wine, Recipes and tagged , , . Bookmark the permalink. Leave a comment.

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