Cacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)
Combine the cream and dried lavender flowers in a saucepan and place over medium heat until it begins to simmer. Remove from heat and let steep the for about 15 minutes.
While lavender is steeping, measure out the rest of your ingredients, placing white chocolate in a microwave safe bowl.
Strain lavender from cream with a premoistened cheesecloth, making sure to wring the flowers to extract the most flavor.
Return cream to the burner and bring to a boil. Remove from heat and pour over white chocolate, stirring until chocolate is fully melted and smooth. Add pistachio praline to the warm chocolate and mix thoroughly. If lumps remain and chocolate seems too cool, heat in microwave at 50% for 10 secs and continue stirring until smooth.
Use immersion blender to ensure ingredients are fully incorporated. If the mixture begins to separate or curdle, add about 2 tablespoons of heated cream and blend until smooth, creamy consistency is reached.
Cover the ganache and place in refrigerator overnight or until fully cooled and set enough to scoop.
Line a baking sheet with parchment. Use a small scoop (#50, #60) to scoop consistent amounts and shape them into even sized balls, spacing them so they do not touch.
Once the pan is full, check to see if they are ready to be coated or if they need to go back into the fridge or freezer for a few minutes. You want them to be slightly sticky but not too soft where they lose shape.
Pour the pistachio brittle crunch into a bowl and drop in a truffle. You can use a spoon to scoop the brittle around it to try to coat each side evenly without touching the actual truffle. You can also put some brittle crunch in your hand and place the truffle on top and gently push it into the truffle.
Place each coated truffle into a small baking cup.