- Total time: Timelessness.
- Active time: Well worth it.
- Calories: Practically infinite.
- Naughty or nice: You tell me.
- 1-cup heavy whipping cream
- 1/3-cup honey
- 11 ounces of 72% chocolate (weight, not volume measurement – use a scale or look on the label)
- ½-cup lavender flowers (volume –use a measuring cup)
- 5 Tablespoons butter (room temperature)
- Immersion blender or sheer brawn with whisk
- Parchment paper
- 1-cup cocoa powder and/or shredded coconut
Pull your butter out of the refrigerator. Place your cream in a double boiler. Don’t have one? Improvise with two nested pans, the bottom one filled with water and the top one lifted off the bottom by the handle. You can also place two mason jar lid rings on the bottom pot to keep the upper one aloft. Heat the cream until you see steam rising but it is not yet boiling. It shouldn’t be much hotter than your favorite Hot Springs (or 115 degrees F, if you haven’t had the joy of soaking in hot springs). Add the lavender; turn off the heat and let sit for 13 minutes. Strain while warm and press out as much of the liquid as possible. You should have ¾ cup of cream, and the lavender will have absconded with the rest. (Perhaps you will reclaim it in a cup of tea).
Now: Place your lavender-infused cream and honey back in the double boiler and heat it back up to 115 F. Heat up your chocolate similarly (the chocolate needs to be just fully melted). When all is good and melted, slowly marry the cream/honey with the chocolate, while blending with an immersion blender. Both the chocolate and the cream need to be warm enough to emulsify, but not too warm or things will melt and get wonky, not truffley. Now slowly add the room temperature butter. Keep blending until your mixture resembles glossy chocolate pudding. Place in a pie pan lined with parchment paper and refrigerate for an hour.
Then: Have your cocoa powder ready in a shallow pan. Run your hands under very cold water (so they don’t melt the chocolate as you are shaping the truffles). Scoop off a teaspoon of chocolate and form into a ball. Dip the ball into the cocoa powder and place on a parchment paper lined the shallow pan. Repeat. You may need to run your hands under cold water multiple times. Refrigerate the finished truffles and they should last for a few weeks (with expert discipline).