Lavender Honey Truffle
8 oz. Heavy cream
8 oz. Honey
2 lbs. Peter’s® Commander® semisweet chocolate
1/4 oz. Dried lavender
1/8 oz. Invertase
Peter’s® Broc® milk chocolate
Bring cream and lavender to a simmer for 5 minutes, then strain.
Use milk to return the lavender infused cream to weight and then
combine the honey. Whisk in melted Peter’s® Commander® semisweet chocolate
and mix until consistent. When cooled to less than 130° F add
invertase. Deposit into Peter’s® Broc® milk chocolate shells and bottom.
Yield: Approximately 160 pieces