Adapted from Gourmet
Truffles are incredibly easy to make and the result is a delightful little nibble that you can serve at a party, take to a meeting, or package up for a gift.
Makes 2-3 dozen truffles
1 1/2 hours preparation time, plus 1 hour chilling time
6 ounces high quality dark chocolate, chopped
1/2 cup heavy cream
1 teaspoon lavender
3-4 tablespoons unsweetened cocoa powder
Put the chocolate in a heatproof bowl. Heat the cream in a small stockpot or in the microwave until it is hot, but not simmering. Add the lavender and let it steep in the cream for 10 or more minutes.
Heat the cream again so that it is hot but not to the point of boiling, and pour it over the chocoalte. Mash the chocolate into the cream with a wooden spoon until it is fully incorporated.
If it doesn't melt in completely, put a pan of water on the stove top and bring it to a simmer. Set the bowl with the chocolate and cream over the pan of water and stir until the chocolate has all melted. Whisk until the mixture is smooth and glossy. It will not look like a huge amount of the chocolate mixture, but the truffles are small, and the are intense, so there will be plenty.
Put the bowl in the freezer and let it chill at least half an hour. Line a rimmed baking sheet with parchment paper. When the chocolate mixture has hardened, scoop out teaspoon-sized portions of the mixture and roll each portion between your hands to form a ball. Don't worry if the ball isn't perfect.
Continue scooping and rolling until you have rolled out all of the truffles and place them on the cookie sheet. If the mixture begins to get so soft that it is melting all over your hands as you roll, return it to the freezer.
When you have finished rolling out all the truffles, put the cookie sheet in the freezer again for 20 to 30 minutes.
Put 2 tablespoons of cocoa powder in a small shallow bowl. Put three or so truffles in the bowl at a time and swirl the truffles around in the bowl until they are completely coated in cocoa powder. Repeat until all of the truffles are coated, adding additional cocoa powder as needed, a tablespoon at a time.
If you have small liners, put one truffle in each, or layer the truffles in a storage container between sheets of wax or parchment paper. The truffles will keep in the refrigerator for about 2 weeks.