HONEY LAVENDER TRUFFLES- Pair with Boodles Gin

HONEY LAVENDER TRUFFLES 

Ingredients

• 300g Dark Chocolate (I used the Fair Trade brand that contained no dairy), broken into peices.

• 1 cup coconut cream, shake the can, and then stir well before measuring

• 2 tablespoons honey

• 3 teaspoons culinary lavender (not fresh lavender, it needs to be food grade)

• 1/4 teaspoon vanilla paste

Coating Options

• chocolate covered truffles – 50g dark chocolate, melted, plus 1 teaspoon coconut oil stirred through.

• cocoa covered – 3 tablespoons good quality dutch cocoa

• lavender coloured sugar coated – I used CK lavender coloured sanding sugar

• chocolate dipped and sprinkled with lavender coloured sugar

I did a mixture of all 4, and I quite liked the effect. Taste wise, my favourite was the sugar coated, I found the cocoa powdered ones quite bitter, but some people preferred them.

Method

1. Using a water bath, by having a bowl that sits over a boiling pot of water, add the dark chocolate, and stir until melted.
2. Remove the bowl from the heat, be very careful.
3. Add the coconut cream, honey, lavender & vanilla paste, and stir through
4. Cover and place the bowl in the fridge for 1 hour, stirring half way through.
5. Prepare the coating option of your choice, as you will need to coat the truffle as soon as you roll it.
6. The truffle mixture should be set enough to roll into balls, stir through again. Roll about a tablespoon of mixture into round balls, and then coat in the option of your choice.
7. Place truffles into the fridge to set for a minimum of an hour. I find the flavours really develop nicely if you leave for 12 – 24 hours.