Vintage Herbs: Chocolate Lavender Truffles

Discover the lush herbal landscape of California wine country.

By Audrey Scano
December/January 1996
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Makes 12 medium truffles

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This simple creation of Matanzas Creek chef Sarah Kaswan has a subtle hint of lavender, which combines beautifully with dark chocolate. Serve this with a Merlot.

  • 1 cup heavy cream
  • 1 teaspoon dried lavender flowers
  • 12 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons Grand Marnier
  • 1 cup sifted unsweetened cocoa
  1. Bring the heavy cream and lavender to a boil. Boil 1 minute and pour it through a strainer over the chocolate in a bowl. Add the Grand Marnier and stir occasionally until the chocolate is completely melted.
  2. Chill for 3 hours, or until completely set. With a warm spoon, roll the truffle mixture into cherry-sized balls, then roll them in sifted unsweetened cocoa.

Audrey Scano lives with her husband, two dogs and a cat in Loveland, Colorado.

Click here for the original article, Vintage Herbs.


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