Lavender Milk Chocolate Truffles
Delicate milk chocolate truffles feature a smooth ganache infused with subtle lavender flavor.
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Instructions
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Line an 8x8-inch pan with cling wrap.
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Place chopped chocolate in a heat-safe bowl.
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Heat cream in a small saucepan to a simmer, then remove from heat and stir in dried lavender.
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Cover and let infuse for 10 to 15 minutes.
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Return cream to heat and bring to a simmer again.
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Pour hot cream through a mesh strainer over the chopped chocolate.
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Let sit undisturbed for one minute.
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Whisk chocolate and cream until smooth.
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Whisk in room temperature butter and salt to form ganache.
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Pour ganache into the prepared pan and spread evenly.
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Press cling wrap onto the ganache surface and let cool to room temperature.
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Refrigerate ganache until firm, about 90 minutes.
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Remove firm ganache from the pan.
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Melt candy coating.
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Spread a thin layer of melted coating onto the ganache block.
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Once set, invert the ganache and remove the plastic wrap.
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Cut the ganache into 36 squares.
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Dip ganache squares in the melted candy coating.
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Place dipped truffles on parchment paper; optionally sprinkle with dried lavender while wet.
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Let coating set completely, then serve.