Lavender + Chocolate

Lavender Cream Chocolate Truffles

A winner in our book!
Recipe & Pic from Spabettie

Chocolate ganache truffle infused with fragrant lavender - an easy recipe that always has impressive and tasty results!

INGREDIENTS

• 8 ounces dark chocolate, divided 
• 1/2 cup full fat canned coconut milk 
• 2 1/2 tablespoons culinary lavender, chopped fine (see note) 

INSTRUCTIONS

1. Without shaking, open can of coconut milk. Spoon out 1/2 cup of the thick portion at top of can for this recipe.
2. Chop 4 ounces chocolate.
3. In saucepan, bring coconut milk and lavender to a boil, reduce to simmer and stir continually for several minutes. 
4. Remove from heat, strain cream into bowl to remove lavender.  
5. Return infused cream to saucepan over lowest heat. 
6. Add chopped chocolate, whisk until smooth. Remove from heat, cool. 
7. Cover and transfer to refrigerator to thicken (1 hour).
8. Chop remaining 4 ounces chocolate, and melt over lowest heat possible, stirring constantly and rapidly.
9. Spoon a small amount into each mold, and using a small paintbrush, coat the mold completely. Place in refrigerator until set.
10. Fill each mold with lavender ganache filling, leaving room at the top to seal with more chocolate. 
11. Reheat remaining chocolate and fill each mold, covering the filling completely. Tap molds on counter to remove any bubbles, return to refrigerator to set.

NOTES
*While this seems like a large measurement of lavender, (and if you taste the infused coconut cream it is strong), once you add the dark chocolate the result is a subtle hint of lavender flavor.

NUTRITION INFORMATION:
 YIELD:  18 SERVING SIZE:  1 
Amount Per Serving: CALORIES: 81 TOTAL FAT: 5g SATURATED FAT: 4g TRANS FAT: 0g UNSATURATED FAT: 1g CHOLESTEROL: 0mg SODIUM: 4mg CARBOHYDRATES: 7g FIBER: 1g SUGAR: 6g PROTEIN: 1gnutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

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