Orange truffle with lavender

Ingredients for 1 servings:

• 2 oranges (organic)
• 100 ml whipped cream
• 400 g white chocolate (good couverture)
• 1 tbsp orange liqueur
• 1 tbsp lavender, from the pharmacy or the garden

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

makes 50 chocolates

Peel a strip of zest approximately 6 cm long from the oranges and set aside. Grate 2 tablespoons of zest and squeeze out 100 ml of juice. Bring the juice and zest together to a boil and reduce the juice by half. Add the cream, bring back to a boil, and remove from the heat. Add the finely chopped chocolate and let it melt in the orange cream. Add the orange liqueur. Let the ganache cool. Using 2 teaspoons or by hand, form small round truffles and place them in paper baking cups. Finely chop the strip of orange zest and sprinkle it with the lavender blossoms onto the still-creamy truffles. Chill. Extra tips: Instead of regular chocolate coating, you can also use white chocolate, which will give the truffles a nice crispy interior. You can also use a great “Provençal wildflower blend” from an organic store instead of the lavender blossoms (you can get a brand name by credit card). It looks beautiful (see photo) because, in addition to lavender, it also contains cornflower petals and saffron threads, which also add a delicate aroma. For the orange liqueur, I use a very aromatic drop from Mallorca, made from very ripe fruit. It tastes like sunshine!