Lavender is one of the best underestimated ingredients. The subtle flavor and aroma of this simple dried flower bud seems to help make any baked good come to life. It’s been almost a year since I made these kahlua truffles, and around that time I saw a recipe that used lavender seeds instead of kahlua. Well, I since lost the recipe and made this one up. The results? Divine!
8 oz. dark chocolate (60% cocoa or above), chopped
1/2 cup heavy whipping cream
2 tsp. dried lavender buds
1 tsp. vanilla
1/4 cup unsweetened cocoa powder or 1/4 cup blanched almond crumbs
1. Chop chocolate into small chunks, place in medium size bowl and set aside.
2. Simmer cream in small sauce pan. Once simmering, pour in lavender buds and vanilla, whisk together
3. Add cream/lavender mixture to chocolate. Let sit for a few minutes before stirring until smooth.
4. After the mixture is smooth, place in fridge for 3 hours.
5. Remove bowl and with a teaspoon or melon baller, roll out balls of the chocolate, placing on a cookie sheet lined with parchment paper. Place back in fridge for another 30 minutes. Then when truffles are firm, roll in your hands quickly to form small spheres.
6. Roll chocolate in cocoa powder and either serve or return to the fridge for safe keeping.