I love lavender. The smell. The feel. The adorable little flowers that poke out of bushy leaves.
Yep, that’s just one of my lavender plants. Imagine how I felt when my mother sent me this gem of a recipe:
You read that right. Chocolate Lavender Truffles!
Chocolate Lavender Truffles
Based on a recipe from my mother. Who knows where she got her recipe from.
1/2 cup heavy whipping cream
1 teaspoon dried lavender florets
2 tablespoons Grand Marnier (I used a little white wine I had on hand)
10 oz chocolate (bittersweet or semi-sweet), chopped into small pieces
unsweetened cocoa powder or melted chocolate candy coating
In a small saucepan, bring the whipping cream and teaspoon of lavender to a simmer. Simmer for one minute.
Place chocolate in a heat proof bowl. Strain whipping cream mixture and pour over the chocolate. Whisk until smooth. Mix in Grand Marnier. Allow to cool and refrigerate three hours, or until set.
Shape the dough into cherry sized balls (I used my smallest cookie scoop), placing them on a cookie sheet lines with wax paper. Freeze for 10 minutes, or until easy to handle.
Roll balls in cocoa powder or melted chocolate candy coating (I used the candy coating because the cocoa powdered ended up being a disaster for me. I couldn’t get the truffles to keep their shape). Return to wax paper and refrigerate overnight.
These things pack a punch. They have a strong lavender flavor. I could only eat one and I was set on sweets for the rest of the day. These truffles are not going to be for everyone.
Sorry for the crappy photos.