I read somewhere that lavender is calming, so during stressful times I like to infuse as much lavender into my life as possible. Lotion, conditioner, pillow spray, dried lavender in my closet and more. So of course when packing for my move to Michigan started stressing me out last week (and stress baking was no longer an option), I turned to chocolate lavender truffles. Best decision ever.
I thought I had my feelings about the move totally under control, until about 10 days ago when it all started to feel very real. In the blink of an eye, I went from being cool as a cucumber to an absolute ball of nerves. I first noticed it when I had misplaced my car registration. I was running late for spin class (to which I wasn’t even driving) so there wasn’t much reason to panic but panic I did for about twenty minutes. My mother eventually got on the phone with me and convinced me that I should just go work out and come back clear headed. I’m sure none of you will be surprised to learn that I found it in my car later that day, in the glove compartment. *facepalm*
Now that the move is behind me, I can turn my attention back to non-stressful things, like wedding planning. I have a feeling that while a month out everything seems under control, come September I’ll be back to ball of nerves status.
There’s something so decadent about chocolate truffles. Each small ball of creamy chocolate is the perfect size to get just a taste of something rich without overdoing it. My favorite part of truffles? That it’s often considered a fancy treat despite being so easy to make at home! I like to make them to impress everyone when really I’m patting myself on the back because I know that all it took was a handful of ingredients and maybe 15 minutes of active work time. I probably shouldn’t be saying that here because now people won’t appreciate them as much but oh well. These chocolate lavender truffles are too good not to share!
- 2 tablespoons dried lavender
- ½ cup heavy cream
- 10 ounces semi sweet chocolate
- 3 tablespoons cocoa powder
- Steep the dried lavender in the heavy cream (in the fridge) over night.
- When ready to make your truffles, take the lavender out of the heavy cream and place the heavy cream in a saucepan over medium heat. Place chocolate in a microwave-safe bowl. When the heavy cream starts to simmer, pour over chocolate. Let sit for 5 minutes before stirring until chocolate has completely melted. If you find the chocolate isn’t all melting, pop the bowl in the microwave for 15 seconds and then stir until melted. Once smooth in texture, place chocolate in the fridge until firm (~4 hours).
- When ready to roll chocolate into truffles, remove from fridge. Place cocoa powder in a bowl and set aside for now. Scoop a tablespoon-sized ball of chocolate with clean hands and roll in cocoa powder. Repeat with remaining chocolate!