(Letter infused with historical facts found here: The History of Lavender)
The tartness of pomegranate and the sharpness of a good dark chocolate (60-75%) has the ability to bring alive the holy power of lavender. Taste...but only if you are willing to love.
8 oz. dark chocolate
3/4 cup heavy cream
2 Tbs. culinary lavender buds
2 Tbs. butter
1 Tbs. pomegranate molasses
4 Tbs. cocoa
1. Chop dark chocolate into slivers so that it will melt easily into the cream.
2. Heat cream in a saucepan over high heat just until it comes to a boil. At this point, take the pan off the heat and stir in the lavender buds. Let this mixture sit for 30 minutes to an hour, or until you reach the strength you desire.
3. After lavender essence has infused into the cream, strain. Incorporate butter into the cream by stirring slowly over low heat. When butter is completely melted, bring cream to a heat once again, just until it comes to a boil. Pour cream over the chocolate, and let sit for 30 seconds. After 30 seconds, stir chocolate and cream until chocolate is thoroughly melted. Add molasses, and stir until combined.
4. Cover bowl, and place in refrigerator for 2 hours. This will cool the mixture, making it easier for you to form into balls.
5. Once chocolate has cooled and somewhat hardened, form into small balls. You might want to wear plastic gloves during this part of the process, because the chocolate tends to soften and melt in your hands as you are working with it. After forming each ball, place in a bowl with the cocoa. Agitate the bowl until balls are coated. Store truffles in the fridge for safekeeping.
6. Eat truffles until you become the Queen of England.