Lavender Ganache
 
Makes 1⅓ cup
Ingredients
  • 2 (4-ounce) semisweet chocolate baking bars, chopped
  • 1 cup heavy whipping cream
  • ¼ teaspoon kosher salt
  • 2 tablespoons food-grade lavender
Instructions
  1. In a medium heatproof bowl, place chocolate.
  2. In a small saucepan, heat cream and salt over medium heat just until bubbles form around edges of pan (do not boil). Remove from heat and add lavender; cover and let steep for 10 minutes.
  3. Strain through a fine-mesh sieve into a small bowl, pressing down on leaves to extract as much liquid as possible, discarding solids. (Cream should still be warm to the touch.)
  4. Pour warm cream over chocolate; let stand for 30 seconds. Starting in center of bowl, slowly stir with a rubber spatula until well combined. Use immediately.
Recipe by Victoria at https://victoriamag.com/chocolate-bergamot-layer-cake/