Chocolate Truffles




1/2 Cup heavy cream

2 tablespoons edible lavender buds

8oz semisweet chocolate, chopped

Cocoa powder for rolling (you could also try toasted 

unsweetened coconut flakes, or chopped toasted walnuts)



1/2 Cup heavy cream
2 teaspoons espresso powder (I just used what I had- 2 tsp of ground coffee beans)
2 tbl (1 oz) coffee liquor
9 oz semisweet chocolate, chopped
1 1/2 cups finely chopped toasted walnuts



Heat cream in small saucepan, bring to simmer. Add lavender, and cover. Move to a cool burner and let sit for 30 minutes. Strain the cream, and bring back to a gentle simmer. Pour over the chocolate, stirring to melt. Once the chocolate is melted, pour it into a shallow container, cover, and refrigerate until firm, at least four hours.

Once the chocolate mixture is chilled, you are ready to roll them out. You may need to let it sit for 15 minutes to bring to a workable temperature. Set up two bowls- one with toasted chopped walnuts, and another with toasted coconut. Using a small melon baller, scrape the chocolate out and roll into a ball with your hands. I had originally started out using a small ice cream scoop, but I found that for the consistency of my lavender ganache, (a little harder than usual) it worked best to flake the chocolate with a spoon, and gather the flakes into a small ball. Work off of the consistency of the chocolate- it will be a little different every time!


If you place the rolled truffles into the fridge for about 30 minutes they'll develop a "skin", and it will take less cocoa powder to adhere to the truffles. If you're dipping them in nuts or coconut flakes no need for this extra step. This is just to prevent dark cocoa spots and too much cocoa powder on the truffles. 


Hello, World!