Someone just gave my husband and me the most beautiful sachet of lavender with the suggestion to steep it in cream to make lavender infused truffles. I love the pairing of honey with lavender, so I came up with this recipe.
If you've never made truffles, they're easy as anything to make, with only a few ingredients and no baking. They're basically a chilled ganache turned into shapes.
One of the most popular methods for making homemade truffles is to make the ganache and pour it into a simple bowl to refrigerate. A melon baller is then used to scoop out the chocolate. From there they can be rolled cocoa powder, sugar, or dipped in melted chocolate.
For mine this time, I wanted them to look simple and elegant. They almost look like small pieces of fudge. I cut them into squares and then sprinkled them with sanding sugar and a few lavender buds.
Lavender and honey make this homemade dessert oh-so-romantic!
By Jaime Richardson
heavy cream: ½ cup
food grade lavender (available at health food stores): 2 tablespoons, plus more for garnish
high quality chocolate chips, such as Guittard: 1 ½ cups
very good honey: 1 tablespoon
sanding sugar (optional): 1 teaspoon
Step 1: Line a bread loaf pan with a strip of parchment paper and use bulldog clips to hold the overhanging paper up and out of the way. Set aside.
Step 2: Place cream in a small saucepan with lavender and stir. Place over medium heat, and bring to just starting to bubble. Turn off heat, cover, and allow the lavender to steep in the cream for 20-30 minutes.
Step 3: Using a fine mesh sieve, strain the cream into a small, microwave safe bowl. Use a spatula to gently press any remaining cream out of the lavender buds.
Step 4: Reheat the cream in the microwave until almost boiling, about 20-30 seconds. Pour in chocolate chips and allow to rest for 2-3 minutes.
Step 5: Add the honey, and carefully stir the mixture until it is smooth and shiny. If little bits of unmelted chocolate remain, microwave for 10 second intervals, stirring well after each, until all the chocolate melts.
Step 6: Pour into the parchment lined loaf pan, spread it smooth, and rap the pan gently on the counter to get rid of any air bubbles. Refrigerate for 2-3 hours.
Step 7: Use a knife to carefully cut any chocolate that came in contact with the pan to separate it from the pan. Use the parchment paper to pull the chocolate out of the pan.
Step 8: Place on a board, and cut into squares with a sharp knife. Sprinkle each square with sanding sugar and a few lavender buds.