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Lavender-Chèvre Truffles

These chocolate-forward confections have tangy, floral notes from the goat cheese and lavender. Adapted from a recipe by Leigh Williams of Laughing Moon Chocolates, Stowe, Vt.

Ingredients
  

  • 1 pint heavy cream
  • 2 to 3 tablespoons dried lavender bundled in cheesecloth
  • 36 ounces semi-sweet chocolate chopped
  • 6 ounces chèvre crumbled
  • 3 tablespoons vodka
  • ½ cup unsweetened cocoa powder

Instructions
 

  • In a small saucepan over medium-high heat, heat cream to just below a boil. Steep lavender bundle in cream for 3 to 4 minutes, then discard.
  • Transfer cream to a large, heavy bowl, and add chocolate and cheese. Whisk until smooth. Once mixture is emulsified, add vodka, and mix again to incorporate. Pour into shallow baking sheet or dish, and cover with plastic wrap, pressing wrap onto chocolate mix’s surface. Refrigerate for 1 to 2 hours, until firm enough to scoop.
  • Use a small melon baller to measure out a truffle, then use your hands to roll it into a ball. Add to a parchment–lined tray, and continue with rest of the ganache. Toss truffles, a few at a time, in cocoa powder to coat.
  • Cool in the refrigerator, then store at room temperature if truffles are being eaten immediately, or up to 3 days in the fridge. Reroll in cocoa and bring to room temperature before serving.