- 10 ounces milk chocolate (finely chopped)
- 1/2 cup plus 1 tablespoon heavy cream
- 1 tablespoon lavender (dried, culinary-grade)
- 2 tablespoons butter (at room temperature)
- 1 pinch salt
- 12 ounces milk chocolate candy coating (or tempered chocolate)
- Optional: extra dried lavender for decorating
1. Place the chopped chocolate in a medium heat-safe bowl. Line an 8x8-inch pan with cling wrap, and set aside for now.
2. Pour the cream into a small saucepan and place it over medium heat. Bring the cream to a simmer, and once it just starts to boil, remove it from the heat and stir in the dried lavender. Cover the saucepan with a tight-fitting lid and let it sit at room temperature for 10 minutes to infuse the cream with flavor.
(Let it sit for 15 minutes if you enjoy a stronger lavender flavor.)
3. After 10 minutes, remove the lid and return the pan back to the heat, and heat it until it simmers. Pour the hot cream through a mesh strainer over the chopped chocolate, to strain out the lavender. Let the bowl sit undisturbed for one minute, to soften the chocolate.
4. After a minute, gently whisk the chocolate and cream together until the chocolate melts and you have a smooth, shiny mixture. Add the room temperature butter and the pinch of salt, and whisk together. This is your ganache. Pour it into the prepared 8x8 pan and spread it into an even layer. Press a layer of cling wrap on top of the ganache so that it doesn't form a skin, and let it sit until it comes to room temperature.
5. Once at room temperature, refrigerate the ganache until it is firm enough to cut cleanly, about 90 minutes.
6. After the ganache is firm, remove it from the pan. Melt the candy coating, and spread a small amount in a very thin layer on top of the block of ganache. Once it sets, flip the ganache upside-down (so the coating layer is on the bottom and peel off the plastic wrap. Cut the ganache into 36 small squares.
7. Use dipping tools or a fork to dip the ganache squares in the melted candy coating. The layer of coating on the bottom of the squares should make this task much easier by providing a "foot" of chocolate to rest on the dipping tools. Place the dipped truffles on a sheet of parchment or waxed paper. If desired, sprinkle the tops with a pinch of dried lavender while the chocolate is still wet.
8. Let the coating set completely, then serve. Store Lavender Milk Chocolate Truffles in an airtight container in the refrigerator. For the best taste and texture, bring them to room temperature before serving.