thank god it is friday! i am looking forward to a restful and enjoyable weekend- with a bit of shopping, a nice lunch out and making the most of the better weather. maybe give this a go....
Lavender Truffles
1/2 cup (125ml) heavy cream
1 tablespoon (1gr) edible lavender buds
8 oz semisweet chocolate, chopped
cocoa powder for rolling
In a small heavy saucepan placed over low heat, bring the cream to a simmer. Remove from the heat and let stand 30 minutes. Strain the lavender and bring the cream back to a simmer. Once hot, add the chocolate and let stand for a couple of minutes then stir until the ganache is completely smooth. Let cool to room temperature then refrigerate until firm, about 2 hours. With a spoon or a melon baller, scoop out balls of ganache, roll them in between your palms fairly quickly and set them on a baking sheet. Refrigerate overnight. Roll them in the cocoa powder and keep refrigerated until ready to use.
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