Honey-Lavender Truffles (Recipe)

A recipe from Chocolates and Confections at Home with the Culinary Institute of America



From Chocolates and Confections at Home with the Culinary Institute of America (Houghton Mifflin Harcourt)

Honey-Lavender Truffles

Makes 48 pieces

The warm Mediterranean flavors of honey and lavender combine with milk chocolate in these truffles to create a floral, summery flavor. Dried lavender flower garnish makes them especially aromatic.

• 4 oz (½ cup) heavy cream
• 1 Tbsp dried lavender flowers
• 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

  1. Line a 9x13-inch baking pan with parchment paper.
  2. Combine the cream and lavender flowers in a two-quart saucepan. Heat nearly to a boil. Remove from the heat, cover, and allow to steep for five minutes.
  3. 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.
  4. Add the honey to the flavored cream and bring to a boil.
  5. Remove from the heat. Add the butter and chopped milk chocolate or pistoles to the cream and stir until smooth and homogeneous.
  6. 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.
  7. 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.
  8. Allow the ganache to rest at room temperature for five minutes. Line a sheet pan with parchment paper.
  9. Using a #100 scoop or a spoon, scoop out balls of ganache and place on the sheet pan at room temperature.
  10. When all of the ganache has been scooped, roll each portion by hand into a round ball.
  11. Melt and temper the chocolate for dipping. If using compound coating, follow the heating instructions on the package.
  12. Dip the ganache centers in the tempered chocolate or compound coating. Let set, then repeat for a second coat.
  13. Garnish each truffle with three dried lavender flowers after the second coat of chocolate.

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