12 sprigs of lavender
2 tablespoons finely chopped lavender
10oz high cocoa chocolate
2oz unsalted butter
142 ml carton of double cream.
Either cocoa or further melted chocolate for finishing.
Put clean sprigs of lavender into the cream and just bring to the boil.
Allow to cool for 5 minutes to infuse and repeat the process until required strength is reached. I did this twice but our lavender is pretty strong.(You can only really tell this by sticking you finger in and tasting it!). Just remember that whilst lavender has a strong flavour it has to be able to stand up to the dark chocolate. Ideally you want the truffle to deliver all chocolate taste up front and then a nice lavender flavour as it melts in your mouth. (Hark at me!)
Put chocolate and butter in a heat proof bowl and place over a pan of water to melt.
Bring cream to the point and strain over the chocolate mixture. Add finely chopped lavender if you require a stronger flavor. Mix thoroughly and place in the fridge.
Allow to chill for approximately 3 hours until firm.
Form into balls. Refrigerate again until cold and then either roll in cocoa powder or place on a wire rack (with a plate underneath!) and cover in melted chocolate.
A great idea for the end of the meal or for wedding favours, this also works brilliantly with a white chocolate covering.
This recipe is part of a selection of ideas for homemade wedding favours which features on The Natural Wedding Company's Blog at http://thenaturalweddingcompany.co.uk/blog/