WOW. I have been dreaming of lavender recipes lately....and finally, I tried something with my dried lavender (courtesy of the bulk spice department in Whole Foods). Chocolate & lavender are an amazing team. If you like the smell of this herb, then you will like the taste of this treat. If you don't...then maybe you should still try it--but make 1/2 a recipe. Lavender is native to the Mediterranean region. I've heard a lot of people say that they can't imagine lavender in food--that it just reminds the of soap. I suppose it is clean & relaxing. And the word does come from the latin, lavare, which means 'to wash'...It's one of those herbs like cilantro or tarragon--you either love it or hate it. I happen to love it. My aunt and I dream of visiting lavender fields across the globe!
Here's one in Tasmania (photo from Wikipedia):
and one in Provence (photo from Lizzie Shepherd: Photography):
There is something incredibly decadent about combining these two flavors--the peaceful, calming nature of lavender--with the explosive, luxurious, and deep flavor of chocolate. It's like having a vacation in a bite! Truffles are an easy, but heavenly, treat to make.
When making these heady treats--read my recipe all the way to the end first--I wrote a note on whether to include or eliminate the lavender flowers.
I made a double recipe of these awesome truffles (so I'd have something to give out at the tail end of the Christmas holiday) and tried hard to remember the yield....I think 25-35 for a double recipe. But of course, it also depends on how big you make your truffles....now, I can't wait to try other flavor possibilities--these chocolates are otherwise expensive at the store! Somehow, they tasted expensive at home too.....
DARK CHOCOLATE LAVENDER TRUFFLES
Adapted from www.voilawithemily.com
- 8 oz. dark chocolate (53% cocoa or above), chopped--the better the quality, the better the truffle
- 1/2 cup heavy whipping cream
- 2 tsp. dried lavender buds
- 1 tsp. pure vanilla extract
- 1/4 cup unsweetened cocoa powder or 1/4 cup blanched almond crumbs (I needed more like 1/3 cup)