Lavender White Chocolate Truffles – A Floral Delight
These Lavender White Chocolate Truffles are creamy, floral, and decadently smooth, infused with honey and lavender for a luxurious treat. The delicate balance of flavors makes them perfect for gifting, serving at elegant gatherings, or simply indulging in a homemade gourmet dessert.
Equipment
- Small saucepan
- Fine-mesh sieve or cheesecloth
- Heatproof mixing bowl
- Whisk or silicone spatula
- Teaspoon or melon baller (for shaping)
- Baking sheet lined with parchment paper
- Microwave-safe bowl or double boiler (for melting chocolate)
- Fork or toothpick (for dipping truffles)
Ingredients
- For the Truffle Ganache:
- 8 oz 225g high-quality white chocolate, finely chopped
- ½ cup 120ml heavy cream
- 1½ tsp dried culinary lavender or 1 tbsp fresh lavender buds
- 2 tbsp honey Acacia, lavender, or orange blossom recommended
- 1 tbsp unsalted butter softened
- 1 tsp pure vanilla extract
- For Coating and Decoration:
- ½ cup 90g white chocolate, melted (for coating)
- 1 tbsp lavender buds finely crushed (for garnish, optional)
- 2 tbsp powdered sugar or cocoa powder optional for rolling
Instructions
- Step 1: Infuse the Heavy Cream with Lavender
- In a small saucepan, heat the ½ cup heavy cream over medium heat until it just starts to simmer. Do not let it boil.
- Remove from heat and stir in the 1½ tsp dried lavender. Let it steep for 5-10 minutes for the best flavor.
- Strain the cream using a fine-mesh sieve or cheesecloth, discarding the lavender buds.
- 💡 Tip: For a stronger lavender flavor, steep for 10 minutes, but for a subtle taste, steep for only 5 minutes.
- Step 2: Make the White Chocolate Ganache
- Finely chop 8 oz (225g) white chocolate and place it in a heatproof mixing bowl.
- Reheat the lavender-infused cream slightly if it has cooled too much, then pour it over the chopped chocolate. Let it sit for 2-3 minutes.
- Gently whisk until the chocolate melts into a smooth mixture. If needed, microwave the mixture in 5-second intervals, stirring in between.
- Stir in 2 tbsp honey, 1 tbsp butter, and 1 tsp vanilla extract until well combined.
- Cover the bowl with plastic wrap and refrigerate for 2-3 hours until firm.
- Step 3: Shape the Truffles
- Once the ganache is firm, use a teaspoon or melon baller to scoop small portions.
- Roll them into smooth balls with your hands. If they get too soft, chill for another 10-15 minutes before continuing.
- Place the truffles on a parchment-lined baking sheet and refrigerate while preparing the coating.
- Step 4: Coat and Decorate the Truffles
- Melt ½ cup (90g) white chocolate in a microwave-safe bowl in 10-second intervals, stirring until smooth.
- Using a fork or toothpick, dip each truffle into the melted white chocolate, letting the excess drip off.
- Place coated truffles back on the parchment paper and sprinkle with crushed lavender buds (optional).
- Alternatively, roll the truffles in powdered sugar or cocoa powder for a different texture.
- Refrigerate for 20-30 minutes until the coating is set.
Notes
✔ Storage: Store truffles in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
✔ Serving Tip: Bring truffles to room temperature for 5-10 minutes before eating for the best texture.
✔ Flavor Variations: Add ½ tsp lemon or orange zest to the ganache for a citrusy twist.
✔ Dairy-Free Option: Use vegan white chocolate and full-fat coconut milk instead of cream.
✔ Serving Tip: Bring truffles to room temperature for 5-10 minutes before eating for the best texture.
✔ Flavor Variations: Add ½ tsp lemon or orange zest to the ganache for a citrusy twist.
✔ Dairy-Free Option: Use vegan white chocolate and full-fat coconut milk instead of cream.