Just two more days to the outset of American Chocolate Week (March 14-20, 2011). If you’ve been following this blog, you’ve undoubtedly been collecting recipes all week. If you’re just discovering it now, be sure to scroll down and gather some fabulous chocolate recipes to celebrate American Chocolate Week. We’ve clued our readers in about how eating chocolate will make one live longer, and shared recipes like Baked Fudge Cake from Camden Maine Stay Inn, Chocolate Tissimo Cake from Chesterfield Inn and French Silk from the Rabbit Hill Inn.
Today, we’re featuring the Deerfield Inn’s Chocolate Lavender Truffles. With a focus on natural and fresh all year long, the Deerfield Inn makes these truffles in-house to order for guests. Pair them with one of the 101 martini choices from Champney’s Tavern, and you have one decadent treat.
Dark Chocolate Lavender Truffles from the Deerfield Inn
2 tsp lavender flowers – be sure not to use lavender that has been sprayed
1 cup heavy cream
14 oz fine chocolate (60-80% cocoa solids)
About ½ cup cocoa powder for dusting
Put the lavender in a small saucepan with the cream over a moderate heat. As it approaches boiling point, switch off the heat and let it sit for 20-30 minutes while the lavender scents the cream.
Chop the chocolate into pea-sized pieces and melt them by putting them in a bowl set over boiling water.
Pour the cream through a sieve into the melted chocolate, folding it in with a wooden spoon. Let it set by putting it in the fridge for 10-20 minutes. Using two teaspoons, scoop out balls of truffle mi and drop them into the cocoa powder. Shape them into balls or leave them as rough tetured lumps. Roll them in the cocoa, then leave in a cool place for an hour or so to set.
Other flavorings can be substituted – a drop or two of mint or almond extract instead of the lavender. If you like your truffles light and airy, beat the cooled mixture with an electric mixer.