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Truffles with a Twist

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I don’t know how this happened. How the month of March, has blown past my face. The full calendar with dots to make activities, times and places to be with the various people has now been marked off and only a few days remain.

Today is my last day of work, and early this morning before the clock struck 8 my old boss walked up to my desk and gave me a speech a boss/dad speech. Telling me not to underestimate myself, something we should all be told! That I will go far no matter where I end up. That belief in me has not gone unnoticed or lacks appreciation.

It’s all very final now.

One week is all that remains and I’m still not ready in the slightest to get on that plane. Sure flights are booked, visa’s acquired, places to stay arranged, but that doesn’t mean I’m mentally ready. It doesn’t mean any of this ‘see you later’ stuff is easier.

I had a conversation yesterday with a co-worker about this whole leaving process, as she has much experience in this process. There are some people you will simply never see again and it’s not because they’re not amazing people in their own right, but life’s paths just won’t meet again, it’s really about being ok with that.

I’m not there yet.

But hopefully chocolate will help ease this daunting prospect of facing it all, we all know chocolate helps!

Lavender Truffles
Adapted from StudioOh
Makes 30

Ingredients:
2 tablespoons dried lavender
1/3 cup pouring cream
340g 72% chocolate
1/3 cup lavender sugar

Directions:
In a microwaveable dish place the pouring cream and microwave for 30 seconds.

Remove from the heat and stir the lavender through. Leave the lavender to steep for 2 minutes.

Remove the lavender egg and return the cream to the microwave for another 30 seconds. Repeat the process as previously once more.

Place the chocolate in a double boiler on low heat and melt the chocolate. Once melted slowly pour the lavender cream mixture into the chocolate and stir to combine.

Pour the mixture into a square tin and refrigerate for a minimum 30 minutes.

To make the lavender sugar, place 1/3 cup superfine/caster sugar and 1 tablespoon dried lavender into a blender, blend on and off for 2 minutes to ensure the lavender is as fine as possible. Pour into a shallow dish and set aside.

To make the truffles, dunk a ice cream scoop in warm water and scoop out the chocolate into balls. Roll evenly in the lavender sugar.

Serve.

 

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