Sunday, August 17, 2014
Lavender Chocolate Truffles
In this recipe, you infuse the cream with lavender and the remove the buds. FYI: lavender has a very strong flavor. A little goes a long way.
LAVENDER CHOCOLATE TRUFFLES
2/3 cup heavy whipping cream
1-1/2 Tbsp lavender buds
2 Tbsp honey
1-1/3 cups DARK chocolate, chopped
Line rimmed baking sheet with wax paper or parchment. Set aside.
Bring whipping cream to gentle simmer in saucepan.
Remove pan from heat, stir in lavender buds and cover with lid. Steep for 12 minutes.
Using fine mesh sieve, strain whipping cream, discarding lavender buds. Whisk in honey.
Place chopped chocolate in a medium bowl. Pour hot infused honey-lavender cream over chocolate. Whisk chocolate completely into cream mixture.
Chill in refrigerator to firm, about 30–45 minutes.
Using small scoop or two spoons, form into balls.
Put cocoa powder in shallow bowl. Roll truffles in cocoa.
Transfer cocoa-dusted truffles to prepared baking sheet.
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