Irene Hannon‘s latest book in the Hope Harbor series, Blackberry Beach, really made me hungry! With all the scenes featuring cobblers made with wild blackberries, the delectable treats at the coffee shop and tea room, and the homemade truffles, I am surprised I didn’t gain any weight while reading. 😉 The truffles made by main character, Kat, tempted me especially. I love chocolate. Kat experimented with lavender truffles, which sounded really intriguing. My son brought me lavender cheese from Amsterdam — it was delish — so lavender and chocolate has to be a winner. That made me google recipes. What do you think? Check out the recipe and the book info below.
Katherine Parker is on the cusp of having everything she ever wanted–fame, money, and acclaim. So why isn’t she happy? In search of answers, she comes incognito to Hope Harbor on the Oregon coast for some R&R. Maybe in her secluded rental house overlooking the serene Pacific she’ll be able to calm the storm inside.
Coffee shop owner Zach Garrett has found his niche after a traumatic loss — and he has no plans to change the life he’s created. Nor does he want to get involved with his reticent new neighbor, whose past is shrouded in mystery. He’s had enough drama to last a lifetime. But when Katherine and Zach are recruited to help rehab a home for foster children, sparks fly. And as their lives begin to intersect, might they find more common ground than they expected . . . and discover that, with love, all things are possible?
Irene Hannon is the best-selling author of more than 35 novels. Her books have been honored with the coveted RITA Award from Romance Writers of America, the HOLT Medallion, the Reviewer’s Choice Award from Romantic Times BOOKreviews magazine and the Daphne du Maurier Award for mystery/suspense. Irene and her husband make their home in Missouri, USA. Irene invites you to visit her at her website, http://www.irenehannon.com
Lavender Truffles
The recipe for Lavender Truffles comes from All Recipes.
Ingredients
- 12 fresh lavender flower heads
- ⅓ cup heavy cream
- 6 ounces bittersweet chocolate, chopped
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
Directions
- Step 1 Place the flower heads and cream into a small microwave safe glass bowl. Cook in the microwave on High until hot to the touch, 20 to 30 seconds. Once hot, stir the flowers with a spoon, and set aside to steep 5 minutes. Return to the microwave, and cook 10 to 20 seconds to reheat. Stir again, and set aside to steep 5 minutes more. Repeat the heating-stirring-steeping process two more times until the cream is strongly flavored with lavender.
- Step 2 Combine the bittersweet chocolate with the semisweet chocolate in a microwave safe glass bowl. Divide the chocolate into equal portions, and set one portion aside. Cook the remaining chocolate in the microwave on High in 20 to 30 second increments until melted, stirring between each heating. Using a fine-mesh strainer, strain the cream into the melted chocolate; discard the flower heads and bits of lavender. Stir the cream and chocolate together until smooth. Chill in the refrigerator until somewhat firm, but not hard, about 1 hour.
- Step 3 After the lavender chocolate mixture has chilled, place the remaining chocolate and butter into a microwave safe glass bowl. Cook in the microwave on High in 20 to 30 second increments until just melted, stirring between each heating; set aside.
- Step 4 Line a baking sheet with a piece of waxed paper. Roll the lavender mixture into 1 tablespoon-sized balls, and dip into the melted chocolate mixture using a skewer or toothpick. Place onto the prepared baking sheet, and chill in the refrigerator at least 2 hours to harden.
Nutrition Facts
Per Serving: 125 calories; protein 1.4g; carbohydrates 10.3g; fat 9.1g; cholesterol 11.1mg; sodium 13.3mg.
Recent Comments