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Honey-Lavender Truffles

Honey-Lavender Truffles

A Perfect treat for your sweet tooth.
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Servings 48 pieces

Ingredients
  

  • 4 OZ ½ CUP HEAVY CREAM
  • 1 TBSP Culinary Lavender
  • 2 OZ 3 TBSP HONEY
  • 12 OZ 2 CUPS MILK CHOCOLATE, PISTOLES OR CHOPPED IN ½-INCH PIECES
  • 12 OZ 2 CUPS MILK OR WHITE CHOCOLATE OR COMPOUND COATING, CHOPPED IN ½-INCH PIECES, FOR DIPPING
  • ABOUT 1 TBSP DRIED LAVENDER FLOWERS FOR GARNISH

Instructions
 

  • Line a 9×13-inch baking pan with parchment paper.
  • Combine the cream and lavender flowers in a two-quart saucepan. Heat nearly to a boil. Remove from the heat, cover, and allow too steep for five minutes.
  • Strain the cream into a clean two-quart saucepan using a fine-mesh strainer. Press down well on the lavender to extract all the liquid possible.
  • Add the honey to the flavored cream and bring to a boil.
  • Remove from the heat. Add the butter and chopped milk chocolate or pistoles to the cream and stir until smooth and homogeneous.
  • Pour the finished ganache into the baking pan to make a thin layer, and cover with plastic wrap. Refrigerate for one hour or more until the ganache is firm.
  • Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand, using a spatula.
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