Dark Chocolate Lavender Truffles

Print Recipe

Prep Time 15

Cook Time 25

Resting Time 3 30

Total Time 4 10

Servings

Calories 239

Ingredients

¾ cup heavy whipping cream
2 tbsp butter
1 ¼ tsp dried lavender
¼ tsp salt
2 tbsp sugar
12 oz dark chocolate
⅓ cup cocoa powder
1 tbsp crystal sugar
¼ tsp purple food coloring powder

Instructions

All ingredients ready? Let's begin!
In a small pot, heat the heavy whipping cream and butter over high heat.
Bring the cream to a boil before turning the heat down to low in order to simmer lightly.
Add the dried lavender, salt, and sugar and stir to combine. Place a lid on the pot. Allow to simmer for about 10 minutes or until aromatic.
While the lavender cream simmers, double broil the chocolate. If you do not have a double broiler, you can make one by filling a large pot halfway with water and bring to a boil.
Once the water boils, turn down to medium high just so it stops bubbling. Place another, smaller pot inside the first. Make sure water doesn't get in it.
Add the dark chocolate to the small pot and stir until completely melted.
Strain the infused cream mixture into a new bowl so you remove the lavender pieces and any skin that may have formed.
Use a spatula to scrape the chocolate out of the pot and into the bowl where the cream mixture now is.
Stir until the melted chocolate mixes thoroughly and evenly with the cream. This is best done using a whisk. If the chocolate has hardened at all, you can place the mixture back over the makeshift double broiler.
Once the chocolate and cream have fully combined, cover with plastic wrap, pushing it down to rest just on top of the liquid in order to prevent a skin from forming.
Put the bowl in the fridge and let it sit and cool for a minimum of 3 hours. It should become a very thick ganache.
Put the cocoa powder in a bowl and make sure to break up the clumps. Line a baking tray with parchment paper and set aside.
Scoop out balls of the cooled chocolate ganache using a melon scooper or other small spoon. Use your hands to roll each scoop into a smooth ball.
Place each ball in the bowl of cocoa powder and roll it around to coat it in powder.
Place each cocoa-dusted ball and place on the tray lined with parchment paper.
In a small bowl, add the crystal sugar and a little bit of powdered food coloring. Depending on the type of dye you have, you may not need the full ¼ tsp amount, so start with less. Mix until the sugar has turned purple.
Sprinkle a bit of the purple sugar over each truffle and use your finger to gently press it in a little bit so it doesn't fall off.
Put the tray of truffles back in the fridge and let cool again for a minimum of 30 minutes.
Once the truffles have chilled through, remove and serve.

Video

Nutrition