An unexpected treat, an exchange, a puzzle with a prize, a muse, and photo anxiety led to this post.
It began with a tiny chocolate bar, just a bite, that a local grocery store was handing out to customers on Valentine’s Day. The brand was Dagoba and the flavor was Lavender Blueberry. The combination sounded strange, but I loved the flavor – deep chocolate with sweet tangy dried blueberries and delicate lavender scent.
I’d already decided to make truffles for this month’s Leftover’s Club exchange, but hadn’t decided on a flavor. That little bite made my decision.
This month my partner is Elizabeth of In the Loop a blog worth exploring – as she puts it, “A combination of food, music and fancy things to keep you in the loop.” She has a recipe for Banana Nut Granola that I can’t wait to try.
Which brings me to the puzzle with a prize – I posted the image below to Facebook and had some very creative guesses. One of them, Chocolate Covered Blueberry Lavender Jellies. Well, no, but where can I find those?
I found my truffle making muse from the lovely Elise of Simply Recipes. The process couldn’t be easier. Heat whipping cream to a simmer, add chocolate and wait a moment to let it melt. Stir until the chocolate is a silky smooth ganache and add flavorings, nuts, dried fruits, or anything else you can dream up. Then refrigerate the mixture until it’s firm enough to scoop into balls (but not so firm that the truffles turn out more rustic than round, ahem) and coat with cocoa powder.
Then there was the photo to consider. I’d taken 3 that I liked (all pictured in this post), and asked for opinions on which was best. The one above got the most votes, but in the end humor won. Felisha, made the astute and funny comment that the image with the truffles in the bowl actually LOOK like truffles – you know the black wrinkled fungus variety. And I hadn’t considered that chocolate truffles were likely named because of the similar appearance (duh).
Have you made it this far? Wow, thanks! I believe I owe you a truffle, a lavender blueberry one.
- 3/4 cup heavy whipping cream
- 12 ounces dark chocolate pieces (I used 67% cacao)
- 1 teaspoon real vanilla extract
- 1 teaspoon lavender extract
- 1/3 cup dried blueberries
- 1 tablespoon lavender flowers
- 2 tablespoons powdered sugar
- 1/4 cup cocoa powder
Bring whipping cream to simmer in a small saucepan over medium-low heat.
Remove from heat and add chocolate pieces. Wait about 1 minute to allow the chocolate to begin to melt and then stir with a rubber spatula until the mixture becomes shiny and smooth. Stir in vanilla and lavender extracts and dried blueberries. Transfer mixture to a shallow rectangular dish or bowl. Allow to cool.
Once cool, refrigerate until the chocolate mixture is firm enough to shape into balls, 1 to 2 hours.
Meanwhile, make the coating. With a food processor running add lavender flowers the sugar and cocoa powder. Process until a uniform powder forms, about 30 seconds. Transfer to a small bowl.
When chocolate mixture is firm, line a baking sheet with parchment paper.
Scoop chocolate mixture out with a teaspoon or small stainless steel scoop. Quickly roll between your hands to form a bowl and transfer to bowl of cocoa mixture - turn to coat and transfer to baking sheet. Repeat with remaining chocolate mixture.
Cover truffles lightly with plastic wrap and refrigerate overnight. Serve or store in refrigerator.