Carina in print – Daily Record
Lavender Truffles – In print 2nd July
Every week Carina writes a baking column for the Daily Record to align with our baking and recipes at The Scottish Cafe & Restaurant at The Scottish National Gallery
These are less like your granny’s underwear drawer than you would imagine! But if you don’t like lavender, vanilla or whisky works just as well.
Makes 1 x 350g gift box
140ml double cream
1 sprig of lavender, washed and dried, or 1 tsp dried lavender
225g Valrhona dark chocolate (55% cocoa solids)
Premium-quality cocoa powder, for dusting
1. Put the cream and lavender in a pan over a low heat. Remove from the heat when the cream begins to steam but before it boils. Leave to infuse for about 30 minutes.
2. Meanwhile, chop, grate or break up the chocolate into very small pieces and place in a heatproof glass or ceramic bowl over a bain-marie. Do not let the simmering water
touch the bottom of the bowl.
3. Strain the cream on to a clean pan and put it back over a low heat but, again, do not let it boil. When the cream is hot, pour it over the chocolate. Stir slowly until the
chocolate has melted. Leave to cool, then chill until the mixture is cold enough to handle – about 30 minutes.
4. Using a dessertspoon, shape the mixture into balls, then roll them in cocoa powder.
Refrigerate until ready to use.