These lavender mint chocolate truffles are that little something special you can slip into someone’s stocking or give as a delightful hostess gift. They’re so easy to make and even easier to eat.
While lavender can easily make things taste old lady soapy, this chocolate truffle recipe uses a subtle hint of the flower to cut the edge of the mint and to mellow the dark chocolate into something a bit unexpected.
I really like making chocolate truffles for Christmas. They’re so easy to make and everyone loves getting a box of these pretty little chocolate gems. Something else that makes truffle making so much fun is experimenting with flavors. Whether you use dark or milk chocolate you’ve got so many different options to add a bit of flavor magic to the basic chocolate flavor.
If you’ve been reading my blog for long, you know that I’ve got quite a few chocolate truffle recipes. I start getting requests from people in September as to which flavor they want this year. Sometimes they get what they wish for and sometimes I just make up entirely new flavors of chocolate truffles. (I have yet to receive a complaint.)
This year I’m making some of my usual chocolate truffles, but the majority of them are going to be these lavender mint chocolate truffles. The first batch that I made got mostly eaten in pre-truffle form. I basically kept scooping the mixture and instead of rolling it into neat little truffle balls it kept ending up in my mouth. (Funny how that happens.) I’m a bit of a sucker for the lavender mint combo. Regardless if it’s in food or bath form…I’m into it!
For these chocolate truffles, I rolled them in Christmas colored non-pareils and chocolate jimmies. (I just thought they’d look cute.) But you could also roll them in plain cocoa powder (the unsweetened kind). Don’t roll them in anything too heavy or you’ll lose that lavender flavor, since it’s so subtle.
- ½ Cup Heavy Cream
- 1 Tablespoon Culinary Lavender
- 6 Ounces Dark Chocolate Chips (63 - 72% cocoa)
- 1 4.67 Ounce Box Andes Creme de Menthe Thins (chopped to even sized pieces)
- 3 Tablespoons Unsalted Butter (cut into pieces)
- Pour the cream into a small, heavy bottomed, saucepan and stir in the lavender.
- Heat over medium high heat just until the cream simmers then remove from heat.
- Pour the chocolate chips and chopped up Andes candies into a large bowl along with the butter.
- Heat for 30 seconds on high, in the microwave, then stir.
- Heat for another 30 seconds.
- Pour the cream through a strainer into the bowl of chocolate.
- Stir the chocolate until everything is thick and well combined.
- Pour the mixture into an 8" x 8" pan and let cool to room temperature.
- Once cool, use a teaspoon to scrape the chocolate into teaspoon size quantities.
- Roll the scraped chocolate into balls and lay out on a wax paper lined baking sheet.
- Once all of the chocolate is rolled you can roll the balls in whatever you've decided to coat them in.
- They will keep at a cool room temperature for about 2 weeks or you can store them in the refrigerator for longer. Just make sure you keep them in a sealed container.
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