Lavender and lemon are classic French flavors. Moreover, the scent of lavender was found to be an aphrodisiac so it makes it super fitting for a baby shower. The addition of the sugared flowers to the tops of the truffles makes them look 100% professional. They add a nice crunch as well.
White Chocolate Lavender and Lemon Truffles
1 1/2 cups heavy cream
1 tablespoon dried lavender flowers
peal of one lemon, only the yellow part
¼ teaspoon salt
1 teaspoon lemon extract
2 ½ pounds white chocolate
1/2 pound semi sweet chocolate
candied flowers, for garnish
In a small heavy bottom sauce pan, heat the cream, lavender an lemon peal. Bring the cream just to scalding. Turn off the heat and let the flavors steep for at least 30 minutes. Strain out the lemon and lavender.
Chop the white chocolate into small chunks. Place it into a large metal bowl. Add the cream, extract and salt. Place the chocolate bowl over a pot filled with water on medium heat. Let the chocolate steam over the water for at least 10 minutes. Using a whisk, once the chocolate is melted, start in the center of the bowl and slowly whisk to combine into a silky ganache. Remove the chocolate from the heat and let to cool to room temperature.
Using two teaspoons, spoon out balls of ganache onto baking trays lined with parchment paper. Roll the balls into globes with your hands. If your hands are super warm like mine are, or if your ganache is still too soft, place the trays in the refrigerator for 30 minutes to firm up the confections.
Chop the semi sweet chocolate and place it into a medium size metal bowl. Place it over a pot of water on medium high heat, stirring with a rubber spatula intermittently. Let the chocolate melt completely. Pick up some of the melted chocolate with the spatula; drop it back into the pool of chocolate. If the falling chocolate sinks into the rest of the melted chocolate the temper is broken. If it still piled up on top of the surface, continue to heat the chocolate. Once the chocolate is fully melted, move the medium size bowl into a larger metal bowl that is a quarter full of ice and cold water. Continue to mix the chocolate, paying special attention to mix in the hardening chocolate that is sticking to the sides of the bowl. Test the chocolate to see if the temper has returned, life some of the melted chocolate out of the bowl and drizzle it back into the pool of melted chocolate. Once the temper has returned, the chocolate will stack up on itself as opposed to sinking back into the bowl.
Drop the ganache balls into the melted chocolate. Roll them to coat and extract them using two small spoons. Place the coated truffles onto the parchment paper. Once you have finished dipping the truffles, break up the sugared flowers into nice size petals. Place a small bit of melted chocolate on top of each truffle and use it to affix one petal. Cool the finished truffles in the refrigerator. Store the truffles in an airtight container until ready to serve.