A match made in heaven- zesty lemon and luscious lavender! We can’t get enough of these creamy fragrant white chocolate bites and with Valentine’s day a few weeks away what better occasion to make these rich white chocolate treats for the one you love.
8 oz. white chocolate (use chocolate chips for quicker melting)
2 tbsp butter
6 tbsp heavy whipping cream
1 tbsp grated lemon zest
2 tbsp of lemon juice
1 tbsp Serenity Lavender Farm culinary lavender buds
Finely chopped pistachios for garnish, cake sparkles or powdered sugar
In the top portion of a double boiler, combine the whipping cream, butter, lavender, lemon zest and lemon juice. Over low heat bring the mixture to a simmer while stirring continually.
Remove the mixture from the stove and extract the lavender and lemon zest by passing the liquid through a fine sieve.
Add water to the bottom pot of the double boiler and heat. Add the chocolate into the warm mixture of whip cream . Stir until it is smooth and melted. Do not melt the chocolate over direct heat.
Once you have a smooth mixture with the chocolate, pour the ganache (cream & chocolate mixture) into a bowl and leave a room temperature for up to 5 hours. At this point, the ganache should be hard enough to hold whatever form you wish. Use a teaspoon or a small melon baller to place small heaps of the truffle mix onto a baking sheet lined with parchment paper. Place in freezer for 15 minutes
Remove the ganache from the freezer, and quickly roll each heap between your hands to create small smooth balls, and place back onto a parchment lined baking sheet. Roll each ball in chopped pistachio nuts, cake sparkles or powdered sugar and finish with a bud of lavender atop each truffle. Refrigerate until ready to serve.
Adapted from Adventures in Cooking; photo from Photo from betsylife.com.