Well I had the pleasure of meeting La-Te-Dah of Gracious Hospitality. She was on a trip with her dear friend Bonnie and was coming through my neck of the woods. Now anyone who reads Gracious Hospitality know two of La-Te-Dah's passions are tea and lavender. Which happen to be two of mine, so I had to give her a lavender tea. It is so fun meeting a fellow blogger. But one always wonders, will they be like I think they are. Well La-Te-Dah was as sweet and generous and kind as I thought. We immediately hit it off and would have probably talked till late in the night, if we could have. She is one of those bubble people who immediately makes you feel accepted and comfortable. She has a large heart and smile to go with it. The girls and I had soo much fun getting to know her and Bonnie. They both homeschooled, so it was also so nice to meet fellow HSers. Thank you La-Te-Dah for taking time out of your very busy trip and come to my house for lavender tea.
I served La-Te-Dah and Bonnie lavender/rosemary tea, biscuits with lavender honey, lavender chocolate mousse and espresso hazelnut cookies. I have been meaning to create a lavender chocolate mousse and was soo glad to have the tea as a perfect opportunity to try it.
This is my same easy 60 second chocolate mousse, just tweaked, again. Essentially you are infusing the cream with lavender and then adding that to chocolate mousse. You could do this with other herbs and spices by the way.
Lavender Chocolate Mousse
makes 5 small ramekins
1 cup heavy cream
1 cup bittersweet chopped chocolate or chips
dash of salt
5 stalks of fresh or dried lavender or 1 TBL. lavender buds or cheaters method *
(make sure your lavender has not been sprayed with pesticides)
In a sauce pan add heavy cream and lavender, stalks and all in pan. Push lavender down in heavy cream. Bring cream to just boiling and pull off heat. Let sit an half an hour and strain out lavender.
In a blender add chocolate, egg, salt and sugar. Heat cream again in sauce pan again until just hot. Quickly pour cream over chocolate and blend for one full minutes on high. Remember to put cover on blender, so you do not get covered in hot cream. Pour mousse into small containers and fridge at least 3 hours. Best served if you pull out of fridge for a good 1/2 hour to let soften a bit and will help bring out the lavender flavor.
* Cheaters method: if you do not have dried or fresh lavender, lavender oil will work. You have to make sure you are using food grade lavender oil. You will only need 3-4 drops. That oil is potent. At lest add a drop or two, then taste. You can always add more but never take out.