Chocolate & Lavender Truffles
These decadent morsels feature a chocolate ganache infused with lavender, followed by a dip in melted bittersweet chocolate and a roll in powdered cocoa. These are very easy to make, but do take a bit of time because the truffles need to chill a few hours. They are well worth it! Plus, they can be made up to two weeks ahead. Double the batch to gift friends and coworkers!
6 ounces semisweet chocolate, chopped fine
6 ounces heavy cream
1 heaping tablespoon organic lavender flower powder
4 ounces bittersweet chocolate, melted and cooled slightly
Place the chopped chocolate in a small bowl; set aside.
Combine the cream and lavender in a saucepan and gently bring to a boil. Remove from heat; strain. Pour the hot lavender-infused cream into the bowl of chopped chocolate. Allow the chocolate and cream to meld for a few minutes without stirring. After 5 or so minutes, stir to make sure the chocolate is completely melted. Cover the genache and place in the refrigerator for 2 hours.
Line a baking sheet with parchment paper. Using a melon baller dipped in powdered sugar, scoop the ganache and roll each one into a firm ball between your palms. Roll each truffle in the melted bittersweet chocolate and then in the cocoa powder; place on prepared baking sheet. Place truffles in the refrigerator and chill for at least 2 hours before serving. Refrigerate leftovers in in an airtight container. Makes about 3 dozen.