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