* Exported from MasterCook *
Lavendar Truffles
13 ounces dark chocolate
3/4 cup cream
1 Tablespoon (plus) dried lavendar flowers
Bring cream to a boil. Add 1 Tablespoon of dried flowers to the cream, cover and let steep for 10 minutes. Strain.
While cream is steeping, put chocolate into food processor and run to grind chocolate. Put into large bowl.
Reheat strained cream and pour over chocolate. Stir to melt completely and thicken.
Line an 8x8 brownie pan with foil or plastic wrap. Pour chocolate into pan and set in freezer til firm.
Cut into 64 pieces. Toss in Dutch-process cocoa or sweeten cocoa with a bit of powder to coat. Keep chilled.
Yield:
"64 pieces"
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