You know that scene in The Wizard of Oz where Dorothy and her posse are overcome by the poppies? That happened to me this weekend.
Sorta. This weekend we arrived our Pennsylvania place and were greeted by our huge lilac bush in full boogie. The scent was intoxicating. But instead of fainting, I grabbed my clippers, cut down a bunch of blossom and ran straight to the kitchen to get creative.
My first idea was to make lilac syrup and post it here. After it was ready, I just couldn't stop there. Under a purple spell, I cranked out lilac themed dessert after dessert.. Then for good measure I made lilac sugar and essential oil.
So get ready dear readers, because the next few posts will be from the results of my weekend lilacpalooza.
These truffles are great for a special seasonal treat. The lilac syrup definitely added a special something. I rolled them in lavender color sparkling sugar and then half of those in the flowers to amp up the flavor.
Lilac Chocolate Truffles
(Slightly adapted from Chocolate Truffle Recipe from Joy of Baking)
For the Lilac Syrup:
- 1 cup white granulated sugar
- One cup Water
- 1+1/2 cups fresh lilac blossoms
- A few drops of purple food coloring (optional)
- Rinse the lilac blossoms well and gently pat dry with paper towels.
- Place the f lowers sugar and water together in a saucepan and heat on low.
- when mixture starts to boil turn the heat down to low and simmer for about 10 minutes until the mixture thickens.
- Stir in the food coloring if desired
- Remove from heat, strain out the flowers and let cool completely.
- Place in sealed jar and store in a cool dark place.
For the Lilac Chocolate Truffles:
- 8 ounces of semi sweet chocolate cut into small pieces
- 1/2 cup cream
- 2 tablespoon butter
- 3 tablespoons lilac syrup
- 1/2 cup fresh lilac blossoms
- 1/3 cup Colored sugar for coating truffles
- Rinse the lilac blossoms well, gently pat dry with paper towels and set aside.
- Place colored sugar and lilic blossoms separately in shallow bowls or on plates.
- Set out a plate to place the finished truffles on.
- Place chocolate pieces in a heat proof bowl.
- Heat cream and butter until just boiling and pour over chocolate.
- Stir gently until combined then add in the lilac syrup.
- Cover bowl with plastic cling warp and place in the fridge for a few hours until the mixture hardens,
- Remove from fridge and using a melon baller or a teaspoon, scoop out a portion of the lilac chocolate mixture and roll into a ball.
- Roll the truffles in sugar or lilac blossoms or both and place on the separate plate.
- Cover the plate of truffles and place in the fridge until ready to serve.