Chef Will Gustwille / Eclipse Chocolat - San Diego, CA
Pairs with: Lavender DRY Soda
8 OZ. 100% DARK CHOCOLATE
8 OZ. HEAVY CREAM
1/2 CUP DRIED LAVENDER BLOSSOMS
2 TBSP. BUTTER
- 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.