Lavender seems to be one of those flavours that you either love or hate.
I decided to have a go at coming up with a truffle recipe, and I like lavender, so I gave it a go. The warm Mediterrenean flavors of honey and lavender combined with milk chocolate in these truffles to create a floral note will surely be loved, because of its nuanced balance of notes. Sticky, viscous and deliciously sweet, honey is one of the most seductive foods available worldwide and as it is a form of sugar, it provides sustained high energy. In ancient times, it was traditional to present newlyweds. Well, not driving into the whys and why nots, enjoy making these at home and let us know how you liked them
For the truffles
100 ml cream
1 tbsp lavender flower (dehydrated)
2 tbsp honey
200 ml  milk chocolate
1 tbsp butter (I personally prefer salted, for this variety)
For the coating
A cup of milk chocolate
Some more lavender
1.Line a tray with parchment paper.
2.Combine the cream and lavender flowers in a saucepan and heat to a boil. Allow to steep for five minutes. 3.Strain the cream, add honey and bring to a boil.
4.Remove from the heat. Add butter and chopped milk chocolate, stir until smooth and homogeneous ganache. 5.Allow the ganache to rest at room temperature for five minutes and pipe them onto the parchment paper and set to chill.
6.Roll each portion by hand, dip in tempered chocolate and roll each truffle into some more crushed lavender and serve at room temperature please, please, please!
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