Looking for some sweet Valentine’s Day ideas try some of these fun pairings!
Lavender Cream Chocolate Truffles will taste great with Simpson and Vail’s Victorian Earl Grey
dairy, soy, and gluten free, vegan
makes 12 large truffles, 20-22 regular size
8 ounces dark chocolate, divided
1/2 cup full fat coconut milk (canned)*
2 1/2 tablespoons** culinary lavender, chopped fine
*Without shaking, open can of coconut milk, spoon out 1/2 cup of the thick portion at top of can for this recipe.
**While this seems like a large measurement (and if you taste the infused coconut cream it is strong), once you add the dark chocolate the result is a subtle hint of lavender flavor.
Chop 4 ounces chocolate.
In saucepan, bring coconut milk and lavender to a boil, reduce to simmer and stir continually for several minutes. Remove from heat, strain cream into bowl to remove lavender. Return infused cream to saucepan over lowest heat, add chopped chocolate, whisk until smooth. Remove from heat, cool. Cover and transfer to refrigerator to thicken (1 hour).
Chop remaining 4 ounces chocolate, and melt over lowest heat possible, stirring constantly and rapidly. Spoon a small amount into each mold, and using a small paintbrush, coat the mold completely. Place in refrigerator until set.
Fill each mold with lavender ganache filling, leaving room at the top to seal with more chocolate. Reheat remaining chocolate and fill each mold, covering the filling completely. Tap molds on counter to remove any bubbles, return to refrigerator to set. See step by step photos of this process here (Raspberry Jalapeno Chocolate uses same process). Original recipe source: http://spabettie.com/2013/05/13/lavender-cream-chocolate-truffles
Or maybe these Ruffled Rose Lavender Cupcakes:
(from How Do I Love Thee) Yields 12 regular cupcakes
3 tablespoons dried lavender flowers
120g all-purpose flour
1½ teaspoons baking powder
40g unsalted butter, at room temperature
1 egg Directions:
Place the milk and dried lavender flowers in a container with a lid, cover and store in the refrigerate overnight.
Preheat the oven to 325°f.
Place the flour, sugar, baking powder and butter in a stand mixer fitted with with the paddle attachment. Beat on slow speed until you get a grainy/sandy consistency and everything is combined.
Strain the lavender-infused milk and discard the lavender flowers. Slowly pour the lavender-infused milk into the flour mixture, beating well until all the ingredients are combined.
Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Line twelve muffin wells with paper liners. Using a medium ice-cream scooper, fill each liner to two-thirds with batter. Bake for 20 to 25 minutes, or until a skewer inserted in the centre comes out clean.
This original recipe and others can be found at: http://www.isugarcoatit.com/2012/09/ruffled-rose-lavender-cupcakes.html#.Ut_33vso5kg
And what would Valentines Day be without chocolate?
These scrumptous pieces of Lavender Chocolate Fudge would pair elegantly with the Simpson and Vail Dunmore East Blend.This tea blend pairs well with chocolate, spiced desserts, cheeses, eggs, pastries, meats and more.
Lavender Chocolate Fudge
2/3 cup (5 fluid-ounce can) Evaporated Milk
1 tablespoon dried culinary lavender (use less if desired)
1 1/2 cups granulated sugar
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 ounces) Semi-Sweet Chocolate Morsels
1 teaspoon vanilla extract
LINE 8-inch-square baking pan with foil.
PLACE evaporated milk and lavender in medium, microwave-safe bowl. Heat on HIGH (100%) power for 1 minute. Cover with plastic wrap; steep for 10 minutes. Strain into medium, heavy-duty saucepan; discard lavender. Add sugar, butter and salt to saucepan; bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
ADD marshmallows; stir vigorously until almost melted. Stir in morsels and vanilla extract until melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.