Help! I’ve fallen down the truffle rabbit hole!
I’m making truffles & I can’t stop!! Making truffles 1) is easy 2) is fun (in my opinion) and 3) looks impressive to your friends. I’ve made truffles a handful of times over the years, but this time I upped my game & made them in some outside-the-box flavors (I’m nothing if not outside-the-box).
makes 16-18 truffles
- 2/3 C heavy cream
- 1 1/2 tbsp dried lavender buds
- 2 tbsp honey (lavender honey if you can get it)
- 1 1/3 C dark chocolate chips
- cocoa powder, sprinkles, lavender buds, lavender salts etc for topping (optional)
- In a small saucepan over med-high heat bring cream to a gentle simmer.
- Whisk in the lavender buds, cover, and steep for 10-12 mins.
- Meanwhile, slowly heat a large pot of water for the double-boiler. I like to use my pasta-pot
- In a bowl large enough to rest over the top of the water pot, combine chocolate and honey.
- When cream has finished steeping, pour it through a wire mesh strainer into the chocolate & honey mixture. Discard lavender buds.
- Heat chocolate, honey, and cream slowly over the double-boiler until chocolate is melted and mixture is smooth.
- Refrigerate genache mixture 6-8 hours or overnight.
- When you’re ready to roll the truffles, you will want to have clean, warm hands. I used my smallest Pampered Chef scoop, so my truffles were about 1/2 oz each. I spread a small amount of each topping on a plate so I could easily top each truffle in the topping of my choice.
- Scoop out the truffle mixture, making sure to level-off your scoop. Quickly roll it in your hands to desired shape and while the chocolate is slightly melty from the heat of your hands dip it into the topping of your choice. Place finished truffle on a sheet pan lined with wax paper. Continue until all of the truffles are rolled & topped to your liking.
- Chill truffles for several hours before serving or gifting. I like to freeze mine so they will keep their shape better & longer. Place each truffle in a mini-cupcake wrapper for adorable presentation!