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1
In a small heavy-bottomed pan, combine cream, passion fruit concentrate, and ground chipotle. Set aside to infuse the flavors while you finely chop the chocolate, about 10 minutes.
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2
Place the chopped chocolate in a heat-proof bowl and set aside.
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3
Slowly bring the cream, passion fruit concentrate, and ground chipotle to a boil over low heat. Remove the pan from the heat. Stir in the lavender flowers, cover the pan, and set aside to infuse the flavors for 10 minutes.
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4
Strain the flowers from the cream. Return the cream to the pan and slowly bring to a boil once again.
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5
Pour the hot cream mixture evenly over the chocolate. Cover the chocolate and allow it to stand for 5 minutes.
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6
After 5 minutes, gently stir the chocolate with a spatula until completely melted.
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7
Add chopped butter and gently stir until incorporated.
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8
Let chocolate come to room temperature before putting in refrigerator. This should take about 30 minutes.
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9
Cover the chocolate and refrigerate for 30 minutes just until firm enough to handle. DO NOT let the chocolate get too firm or it will be difficult to roll into balls.
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10
To shape truffles, scoop out a rounded teaspoon of the chocolate and roll into balls.
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11
Next, roll truffles in unsweetened cocoa powder.
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12
Store the truffles in an airtight container in the refrigerator.
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13
Remove truffles from refrigerator 30 minutes before serving for the best melt-in-your-mouth experience. Place in size 4 paper candy cups just before serving.
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14
Makes about 25 truffles... or 17, if you are like me and can't stop eating them as you roll them.
