Lavender-Herb Truffles
Eclipse Chocolat - San Diego, CA
Chef Will Gustwille
8 OZ. 100% DARK CHOCOLATE
8 OZ. HEAVY CREAM
1/2 CUP DRIED LAVENDER BLOSSOMS
2 TBSP. BUTTER
- Chop chocolate into fine pieces
- In a medium saucepan, boil cream, add lavender and remove from heat. Allow lavender to Infuse for 5 minutes.
- Strain and pour over chocolate. Add butter.
- Whisk until smooth.
- Chill for an hour. Scoop into balls and roll in cocoa powder.
- Chill until served.
- In a medium saucepan, boil cream, add lavender and remove from heat. Allow lavender to Infuse for 5 minutes.
- Strain and pour over chocolate. Add butter.
- Whisk until smooth.
- Chill for an hour. Scoop into balls and roll in cocoa powder.
- Chill until served.
A special thanks to Chef Will Gustwille and Eclipse Chocolat in San Diego, CA, for their addition to DRY’s recipe collection. To find out more about them, visit www.eclipsechocolat.com.
DRY SODA CO. / 410 First Avenue South, Seattle, WA 98104 / 888.DRY.SODA (379.7632)