Recipe by Mike Skiffington
"These truffles are a slice of heaven. The lavender's flavor is earthy but really pops in the chocolate. The chocolate is so silky smooth and is like eating a cloud. Use up to 1/2 cup of cream for a softer lavender filling."
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fresh lavender flower heads
bittersweet chocolate, chopped
semisweet chocolate, chopped
I used the lavender cream mixture with the basic truffle recipe found on this site. I let the mixture steep 6 times instead of 4 just to make sure the lavender flavor was strong enough. The flavor was unbelievable!
The truffles are amazing. The texture is perfect, the chocolate and lavender make a great combination. Truffles are pretty simple and easy to make, but I will put the chocolate mixture in refregirater more than for 1 hour, because it was a little sticky. I didn`t microwaved the cream, just cooked over low heat until hot. I used dried lavender and I didn`t coat the truffles, they looked beautiful just dipped in chocolate. My only complaint is that this recipe makes only 12 truffles.
I made these for valentines day. I misread the directions and didn't separate the melted chocolate so everything was rolled and mixed together. They hardened well and it was a fairly quick recipe. I also rolled a few in coconit and some chopped nuts. I will try to make them again but do it right this time!
I messed this coating for this recipe up, didn't use butter and they still turned out great! Center filling is perfect texture and very rich. I had a few white chocolate chips left over and dipped a few in that delicious!!
Tip: If you don't mind flat bottoms, use a small disher-style scoop for the filling and save a mess.
A little too elaborate to make them, but the taste is absolutely amazing. Will make again for special occasions.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 82
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