Agave Nectar Recipes
Chocolate Lavender Truffles
Chocolate Lavender Truffles
Ingredients:
12 Fresh lavender heads (or 6 Tablespoons dried flowers)
10 ounces unsweetened chocolate (split into 5oz. and 5oz.)
½ cup Madhava Light Agave Nectar (split into ¼ cup and ¼ cup)
1/3 cup whipping cream
2 Tablespoons Butter
½ cup cocoa powder
1 drop Lavender Essential Oil
Directions:
1. Break the lavender heads off the bush. They should be somewhat flowering. Remove flowers from stem. If you are using dried, just go to the next step.
2. Measure the cream, and place in a metal bowl over a saucepan of simmering water. Add lavender and infuse in the cream, breaking the flowers into the cream. You should be able to taste the lavender in the cream.
3. Now in a different metal bowl, double boil HALF of the chocolate (5oz.) over the same pot of boiling water, and melt. Add HALF of the agave nectar (1/4 cup) and stir well.
4. Strain the cream into the chocolate mixture and stir well.
5. Chill in the refrigerator overnight or until it hardens.
6. Scoop out with a melon baller, and roll in cocoa powder.
7. Chill until hard (an hour or two).
8. Next, double boil the second 5oz. of the chocolate, ¼ cup of the agave nectar, and the butter. Stir well until melted. Remove from heat, and add 1 drop of lavender essential oil.
9. Remove the lavender balls from the freezer, and dip in second chocolate mixture. Return to waxed cookie sheet and put in freezer for another two hours.
This recipe comes from Jennifer Baccellieri’s upcoming cookbook, “The Agave Syrup Cookbook: A Complete Guide to Agave Nectar for Desserts and Beyond” .