Yes, the relaxation-inducing herb of spas and wellness centers has innovative applications in the culinary world. Here it is used to infuse flavor to these ambrosial and heavenly chocolate delights. Adjust the sweetener to taste, as some chocolate chips have more sugar than others. For an extra romantic effect, shape bon bons into small hearts before cooling. Serve on a plate with sliced strawberries.
Lavender-Infused Cocoa-Dusted Truffles [Vegan, Gluten-Free]
- 2 tablespoons culinary-grade lavender flowers
- 1/2 cup regular (not light) coconut milk
- 2 tablespoons unsweetened cocoa powder
- 1 1/4 cups vegan dark chocolate chips
- 1 tablespoon pure maple syrup, agave nectar, or coconut nectar or to taste
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground cardamom, optional
- Lavender flowers, for garnish
- Place the coconut milk in a small pan over very low heat. Add the lavender flowers and allow to simmer for 15 minutes, stirring occasionally. Strain out the flowers and discard. Set aside the milk in a small bowl. Add the maple syrup, vanilla, and cardamom, if using, and stir well. Place the cocoa powder on a small plate.
- After ten minutes of heating the coconut milk, melt the chocolate chips by heating them in a double boiler over medium heat until the consistency is smooth, lump-free, and creamy, stirring only once or twice. If you don’t have a double boiler, you can place a glass or stainless-steel bowl on top of a pot with 1 to 2 inches of boiling water in it.
- When the chocolate is melted, add the bowl of coconut milk and stir well. Place in the refrigerator until firm enough to scoop, approximately five minutes.
- Using a small scoop or a rounded tablespoon, form small balls. Place on the plate with the cocoa powder and cover each ball entirely with a light dusting. Sprinkle each truffle with a few lavender flowers. Place on a parchment paper–lined or lightly oiled baking sheet. Refrigerate until cool, approximately 10 minutes.