A repost from the Witch’s Kitchen blog, which will soon go away.
Last year, my husband and I made 3 types of chocolate truffle for the holidays. One was plain, one was Kahlua, and one was Bailey’s Irish Cream. They went over so well with our families that Scott’s sister mentioned that we should do a family candy swap this year. So, we are. Everyone else made cookies, except my brother who is making pumpkin gingerbread. (Well, I’m making it for him, but don’t tell. He’s 20 years old and lives on his own. He’s poor, and can’t afford to bake.)
Scott and I will be making truffle again, but this year’s will be so much more special. We’re only making two types. One is a lavender truffle, which will use organic true lavender essential oil from SunRose Aromatics. Recipe for this one is below. We’re keeping this one a secret from the families, because it will be such a special confection. None of them read this blog, though, so you get to enjoy it now.
The other will be a rum and honey truffle, for which I’ll post the recipe another day.
Note: the base truffle recipe here is from Martha Stewart. I adapted it to be lavender.
Makes about 5 dozen
28 ounces bittersweet chocolate, finely chopped
3/4 cup heavy cream
1 cup (2 sticks) unsalted butter, room temperature
Unsweetened cocoa powder
Lavender essential oil, organic is a must!
Measure out about 1.5 tablespoons of the vanilla vodka and add 7 drops of the essential oil. Swirl them together and allow them to blend while you continue.
Make the ganache: Put 16oz. of the chocolate into a heatproof bowl. In a heavy saucepan, bring the cream and the butter to a low boil. Immediately pour over the chocolate. Swirl the bowl to cover all the chocolate. Allow to sit for a few minutes so the chocolate melts; stir until all the chocolate is melted and everything is combined. Add the vodka and stir well.
Cover the bowl with plastic wrap and chill about 2 hours, until the mixture is very cold but still pliable.
Melt the remaining 12oz. chocolate in a double boiler of the microwave. Remove from heat and allow to cool to room tempurature.
Line two baking sheets with parchment or waxed paper. Form the ganache into 1-inch balls and drop onto one of the lined baking sheets. This is much easier to do if you use a small ice cream scoop or a 1-inch melon baller. Chill for 10 minutes.
Coat the palm of one hand with about 1 teaspoon of the melted chocolate. Roll each ball between your palms until evenly coated with chocolate. Roll in cocoa powder to coat; gently tap off excess. Repeat until all balls are done, recoating your palm with chocolate as needed.
Chill until ready to serve, but allow them to come to room temperature before serving. Truffles can be stored, refrigerated in an airtight container, for up to 2 weeks.