Several years ago, I had the great pleasure of sinking my teeth into a heavenly little truffle of dark chocolate and lavender, hand-made and sold at a farmer’s market in Halifax, Canada. Chocolate is the perfect companion to many flavors, pairing beautifully with caramel, coffee, nuts, fruits, you name it. But I must say that chocolate and lavender is my favorite of all the chocolate marriages out there. Sadly, it is also one of the less common. So, rather than make regular trips back to that lovely farmers market 12 hours away in Halifax, I have opted to come up with my own lavender creation, infusing rich chocolate ganache with the flavor of these delicate flowers and smothering dense fudgy brownies with the creamy mixture. Pure bliss!
This is Everything you will Need:
- 1/2 cup butter
- 8 oz. bittersweet chocolate, chopped
- 1 cup sugar
- 5 eggs
- 1 tsp vanilla
- 1 cup flour
- For the ganache: 1 cup whipping cream, 1 cup chopped bittersweet chocolate, 1 1/2 tsp dried lavender
Melt the butter and chocolate together in a heatproof bowl set over hot water.
Stir in the flour just until it is incorporated. Pour the mixture into a greased, 8-inch square baking dish. Bake at 350 degrees for 35-40 minutes, until a few crumbs stick to a cake tester inserted in the middle of the brownies. Let them cool completely before preparing the ganache.
Stir the lavender into the cream and heat over medium-low until just barely bubbling. Pour the cream through a fine mesh strainer, over the chocolate. Let sit 5 minutes, until the chocolate is melted. Stir the cream an chocolate to incorporate, then pour over the brownies. Cover with plastic wrap and let set in the fridge at least 2 hours, preferably more.