Enchanting Lavender Truffles

I’m thrilled to share these Enchanting Lavender Truffles—creamy, decadent chocolate bites gently infused with floral lavender. They’re sophisticated, indulgent, and just the right size for gifting or enjoying with a cup of tea.

Why You’ll Love This Recipe

I love how these truffles offer a balance of rich chocolate and subtle botanical notes. They look elegant and taste luxurious, yet they’re simple to make. I often make a batch to share on special occasions or to add a delicate touch to a dessert platter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz dark chocolate (60–70%), finely chopped

• ½ cup heavy cream

• 2 teaspoons culinary lavender buds, plus extra for garnish

• 2 tablespoons unsalted butter, room temperature

• 1 teaspoon vanilla extract

• Cocoa powder, finely chopped lavender, or white chocolate shavings (for coating)

Directions

1. I combine the lavender buds and heavy cream in a small saucepan and simmer gently over medium-low heat for about 5 minutes, stirring occasionally. Then I remove it from heat and let it steep, covered, for 15 minutes.

2. I strain the cream through a fine-mesh sieve into another saucepan or bowl, discarding the lavender buds.

3. I reheat the strained cream until just starting to simmer, then pour it over the chopped chocolate in a heatproof bowl. I let it sit for 2 minutes.

4. I stir in the butter and vanilla extract until the ganache is smooth and glossy.

5. I cover and refrigerate the mixture for about 2 hours, until it’s firm but scoopable.

6. Using a melon baller or spoon, I scoop out tablespoon-sized portions and roll them quickly between my hands to form smooth truffle balls.

7. I roll each truffle in cocoa powder, finely chopped lavender, or white chocolate shavings for a beautiful finish.

8. I set the truffles on a parchment-lined tray and refrigerate them for another 15 minutes to set. Before serving, I let them sit at room temperature for the best texture and flavor.

Servings and timing

• Makes: approximately 24 truffles

• Prep Time: 20 minutes (plus chilling)

• Cook Time: 5 minutes

• Total Time: about 2 hours 40 minutes

• Calories: approximately 80 kcal per truffle

Variations

• I sometimes use milk chocolate for a sweeter truffle or white chocolate for a more delicate flavor.

• For a touch of crunch, I roll some in finely chopped pistachios or almonds.

• A dash of espresso powder in the ganache gives a rich mocha note I love.

• I skip the butter for a dairy-light version and increase the chocolate slightly for firmness.

storage/reheating

I store these truffles in an airtight container in the fridge for up to one week. They’re best enjoyed at room temperature, so I let them sit out for 10–15 minutes before serving. For longer storage, I freeze them on a tray, then transfer to a container and freeze for up to one month.

FAQs

Can I use dried lavender from my garden?

Only if it’s culinary-grade and pesticide-free. I stick with store-bought culinary lavender to be safe.

Why did my ganache separate?

If the cream is too hot or if I stir too vigorously, it can break. I stir slowly and gently until smooth.

Can I make these dairy-free?

Yes, I use dairy-free chocolate and coconut cream instead of heavy cream. The result is just as rich.

How do I keep the lavender flavor subtle?

I steep the buds for no more than 15 minutes and strain well. Too long, and the flavor can become overpowering.

Can I gift these?

Absolutely—I place them in mini paper cups inside a box. They look lovely and keep their shape well when chilled.

Conclusion

These Enchanting Lavender Truffles bring a touch of elegance and calm to any moment. Their floral notes and creamy texture make them a standout treat for both everyday indulgence and special occasions. I hope you enjoy creating and sharing them as much as I do!

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