Lavender Chocolate Truffles Recipe
Introduction
These Lavender Chocolate Truffles blend the rich flavors of semi-sweet chocolate with a delicate touch of lavender for a truly elegant treat. Perfect for gifting or enjoying as a special indulgence, they offer a unique floral twist on classic chocolate truffles.
Ingredients
- 450 g (16 oz) plain (semi-sweet) chocolate, chopped
- 115 g (4 oz) white chocolate, chopped
- 60 g (2 oz) purple candy melts
- 60 ml (1/4 cup) cream
- 10–12 drops food-grade lavender oil
- Purple hundreds and thousands (nonpareils)
- Violet sugar sprinkles
- Dried lavender florets
- Mini paper cupcake cases
Instructions
- Step 1: Make the lavender ganache by combining the white chocolate, purple candy melts, and cream in a microwave-safe bowl. Melt on low power in 30-second intervals, stirring between each, until smooth. Add the food-grade lavender oil, mix well, then chill the ganache in the freezer for one hour.
- Step 2: After chilling, line a mini muffin tin with the paper cases. Melt half of the plain semi-sweet chocolate and spoon two tablespoons into each paper case. Add one tablespoon of the chilled lavender ganache on top of the chocolate layer. Freeze the truffles for 30 minutes.
- Step 3: Melt the remaining half of the plain semi-sweet chocolate. Spoon one to two tablespoons over the ganache to cover it completely. Gently tap the tin on the counter to level the tops. Decorate with purple nonpareils, violet sugar sprinkles, and dried lavender florets. Return the truffles to the fridge until solid, then carefully peel off the paper cases.
Tips & Variations
- Use food-grade lavender oil sparingly as it is very potent; start with fewer drops and adjust to taste.
- Substitute cream with coconut cream for a subtle coconut flavor and dairy-free option.
- For a smoother ganache, warm the cream before adding it to the chocolates.
- Decorate with edible gold leaf or crushed pistachios for a different elegant look.
Storage
Store the truffles in an airtight container in the refrigerator for up to two weeks. Allow truffles to come to room temperature before serving for the best texture and flavor. For longer storage, they can be frozen for up to one month; thaw in the fridge overnight before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh lavender instead of lavender oil?
Fresh lavender does not provide the concentrated flavor that food-grade lavender oil offers, and it may alter the texture. If using fresh lavender, infuse the cream with the flowers first, then strain before melting the chocolate, but the flavor will be subtler.
What is the best chocolate to use for these truffles?
Semi-sweet or plain chocolate with 50–60% cocoa content works best for balance. Choose good quality chocolate to ensure smooth melting and a rich flavor.
PrintLavender Chocolate Truffles Recipe
Delight in the elegant fusion of floral lavender and rich chocolate in these Lavender Chocolate Truffles. Featuring a luscious lavender-infused ganache encased in smooth semi-sweet chocolate, these truffles are beautifully decorated with purple sprinkles and dried lavender florets, perfect for special occasions or indulgent treats.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: About 24 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Ganache
- 115 g (4 oz) white chocolate, chopped
- 60 g (2 oz) purple candy melts
- 60 ml (1/4 cup) cream
- 10 – 12 drops food-grade lavender oil
Chocolate Shell
- 450 g (16 oz) plain (semi-sweet) chocolate, chopped, divided
Decoration
- Purple hundreds and thousands (nonpareils)
- Violet sugar sprinkles
- Dried lavender florets
- Mini paper cupcake cases
Instructions
- Make the lavender ganache: Place white chocolate, purple candy melts, and cream into a microwave-safe bowl. Melt on low power in 30-second intervals, stirring thoroughly between each until smooth and fully melted. Stir in 10 to 12 drops of food-grade lavender oil until combined. Chill the ganache in the freezer for one hour to set.
- Prepare the truffle bases: After the ganache has chilled, line a mini muffin tin with paper cases. Melt half (225 g) of the plain semi-sweet chocolate. Spoon about two tablespoons of the melted chocolate into each paper case to form a base. Then add one tablespoon of the chilled lavender ganache on top of the chocolate base. Place the tin in the freezer for 30 minutes to firm up.
- Finish the truffles: Melt the remaining half (225 g) of semi-sweet chocolate. Spoon 1 to 2 tablespoons of this melted chocolate over the ganache layer in each paper case to fully cover it. Gently tap the muffin tin on the countertop to flatten the tops. Decorate with purple hundreds and thousands, violet sugar sprinkles, and dried lavender florets as desired. Return to the refrigerator until the truffles are completely firm. Once set, carefully peel off the paper cases before serving.
Notes
- Ensure to use only food-grade lavender oil to avoid any bitterness or toxicity.
- Chocolate melting is best done in short bursts in the microwave to prevent burning.
- Chilling the ganache and the truffles between steps helps to create defined layers and ease handling.
- Store truffles in an airtight container in the refrigerator to maintain freshness.
- For a stronger lavender flavor, adjust the number of lavender oil drops carefully.
Keywords: lavender chocolate truffles, chocolate ganache, floral truffles, homemade truffles, lavender oil recipes, chocolate desserts
