Now that daylight savings time ended, we have quite a few dark and rainy nights ahead (oh, Seattle…). But there’s a silver-lining within those rain clouds… a steaming cup of hot cocoa! We bumped it up a notch and created a lavender-infused version for an extra special treat to look forward to on chilly nights. You can also give these stir spoons as thoughtful, handmade gift during the holiday season. Spread the cocoa cheer with a batch of chocolate and lavender stir spoons — keep reading to learn how to make your own!
- 8 oz semi-sweet chocolate
- 1/2 cup heavy cream
- 2 tablespoons culinary-grade lavender
- 2 tablespoons butter
- 8 oz milk chocolate (for dipping)
The first step is to make a chocolate-lavender ganache. Start by bringing half a cup of heavy cream to boil, add two tablespoons of lavender buds, and remove from heat. Allow to steep for 30 minutes to an hour, depending on how strongly you want the lavender to flavor your chocolate.
Strain the lavender from the cream and place in a double-boiler (or you can place a heat-proof bowl over a pot of boiling water), add the semi-sweet chocolate and butter. Stir continuously until the chocolate melts and the mixture is completely combined. Fill the bowl portion of each spoon with the ganache and place on a parchment-lined tray. Put in the freezer for at least 30 minutes, or until the ganache is firmly set.
Now for the fun part! Give your spoons a final coating of smooth milk chocolate. Start by melting the chocolate in a double-boiler and tilt it to one side so that the chocolate is deep enough to dip your spoon in. Quickly submerge the spoons one by one and return to the parchment tray to cool.
To make your chocolate and lavender cocoa, heat a cup of milk until almost boiling and submerge the spoon, stirring until all the chocolate and ganache melt. Enjoy at a festive gathering, or wrap in parchment paper and tie with a ribbon for a thoughtful, handmade gift.
Photography and styling by Jojotastic. Recipe by Material Delight for Jojotastic.