I brought these out to market the first year we attended. They were very well received! But these are very time consuming, I find I just don’t have time enough to make them for markets any longer. But they sure are delicious!

** Lavender Milk Chocolate Truffles**

Truffles are finicky, but so worth the effort. When making truffles, infuse the cream for the inside chocolate ganache with lavender. Delicious!

2/3 cup heavy cream 1 tbsp dried culinary lavender buds 8 oz callebaut milk chocolate morsels (or other high quality chocolate morsels or grate finely) Merkins milk chocolate wafers

1. Combine the cream and lavender buds in a saucepan. On low heat, bring to a gentle simmer. Immediately remove from heat and let cool for 10-15 minutes, then strain out the lavender buds.
2. Add callebaut chocolate to the warm milk and gently stir until chocolate is melted and mixture is smooth. Refrigerate mixture for 30-40 minutes or longer.
3. Whip chilled chocolate in stand mixer. Scoop this light and airy chocolate mixture into 1 inch balls and place on parchment lined cookie sheet. Refrigerate again until set.
4. When set, coat the balls by dipping into melted merkins chocolate. I find it best to balance the balls on a fork. Place each truffle on cookie sheet covered in parchment paper and return to refrigerator again to set.