Raspberry Chocolate Truffles
1 oz. freeze dried raspberries
1 teaspoon culinary lavender
6 oz. white chocolate melting wafers
3 oz. heavy cream
8 oz. dark chocolate melting wafers
Add freeze dried raspberries and lavender to a food processor and grind into a fine powder. Transfer to a bowl with the white chocolate melting wafers.
Heat cream in a small saucepan over medium heat until simmering but not boiling. Pour the hot cream over the white chocolate and lavender raspberry powder. Let sit for a few minutes, then stir until the chocolate completely dissolves and the lavender raspberry powder is completely incorporated.
Refrigerate for 45 minutes to 1 hour to let the truffle filling harden but still be workable. Use a small ice cream scoop to portion the truffle filling into 13 pieces.
Roll each portion into a ball, place them on a parchment-lined baking sheet and refrigerate for 1 hour.
Melt the dark chocolate in a double boiler until smooth.
Dip the truffles into the melted chocolate and place back on parchment. Drizzle excess melted chocolate over the top of the truffles and sprinkle with crushed freeze-dried raspberry for decoration.
Place the baking sheet back into the refrigerator for 30 minutes to 1 hour to allow the chocolate to harden completely.
Chocolate Covered Strawberries
16 oz. fresh strawberries
8 oz. semi-sweet chocolate chips
1 teaspoon culinary lavender, finely ground
1 tablespoon coconut oil
Wash and dry each strawberry individually very well. Set aside to continue to dry while melting chocolate.
Add chocolate chips and coconut oil to a small microwave safe mixing bowl. Heat mixture in microwave in 20 second intervals, stirring well between each interval until melted and smooth. Stir lavender into the chocolate mixture.
Line a baking sheet with parchment paper. Working with one strawberry at a time, hold the strawberry by the leaves and dip into melted chocolate, coating nearly to the top. Tilt bowl as needed to pool chocolate to one side, and rotate strawberry to coat all sides as needed.
Lift and let excess chocolate run off, slide strawberry across the inside edge of the bowl to remove just some of the chocolate, then set that side facing down on parchment paper.
Repeat with remaining strawberries. Transfer dipped strawberries to refrigerator and let chocolate harden, about 15 minutes.