Infused with subtle floral aromas and rolled in earthy-sweet almonds, these are a sophisticated take on the classic chocolate truffle.
- 3⁄4 cup heavy cream
- 2 Earl Grey tea bags
- 1 tbsp. dried lavender
- 1⁄4 tsp. kosher salt
- 12 oz. semisweet chocolate, chopped
- 1⁄2 tsp. vanilla extract
- 1 1⁄2 cups lightly toasted almonds, finely ground
Bring cream to a boil in a 1-qt. saucepan over medium-high heat. Remove from heat and add tea bags, lavender, and half the salt; steep for 10 minutes. Strain cream, discarding tea bags and solids, and return the infused cream to the saucepan over medium heat. Add chocolate and vanilla, stirring until mixture is smooth and chocolate is melted, 3–4 minutes. Pour mixture into an 8" x 8" baking dish and cover with plastic wrap; refrigerate 1 hour until chilled.
Remove chocolate mixture from refrigerator and transfer to the bowl of a standmixer fitted with a paddle. Beat on medium speed until smooth, about 30 seconds; allow to set for 5 minutes.
Using a teaspoon-size measuring spoon, portion mixture and roll by hand into rough balls. Place balls on a parchment paper–lined baking sheet and refrigerate truffles until chilled.
Meanwhile, mix remaining salt and almonds in a bowl. Working in batches, roll truffles in almond mixture until evenly coated; return to baking sheet. Truffles will keep in the refrigerator until ready to serve.