Honey lavender white chocolate truffles
Smooth white chocolate truffles flavored with aromatic lavender and sweet honey, coated in edible flowers, crushed nuts, or cocoa. Elegant, easy to customize, and melt-in-your-mouth delicious!
Ingredients
- For the truffle base:
- 1 cup 6 oz high-quality white chocolate chips or chopped bar
- ⅓ cup heavy cream or coconut cream for vegan
- 1½ tsp culinary lavender buds plus extra for garnish
- 2 tbsp honey or maple syrup for vegan
- 1 tbsp unsalted butter optional, for extra richness; omit for vegan
- Pinch of salt
- For coating:
- ½ cup crushed pistachios freeze-dried raspberries, edible dried lavender, or cocoa powder
- Optional: ¼ cup melted white chocolate for dipping
Instructions
- Infuse the cream: In a small saucepan, heat cream and lavender buds over low heat until steaming (do not boil). Remove from heat, cover, and steep 15–20 mins. Strain out lavender.
- Melt chocolate: Place white chocolate in a heatproof bowl. Reheat lavender-infused cream until hot (not boiling), then pour over chocolate. Let sit 1 min, then stir until smooth.
- Add honey: Mix in honey, butter (if using), and salt. Whisk until glossy.
- Chill: Pour ganache into a shallow dish, cover, and refrigerate 2+ hours (or freeze 45 mins) until firm.
- Scoop: Use a teaspoon or melon baller to scoop chilled ganache. Roll into 1-inch balls (work quickly to prevent melting).
- Coat: Roll truffles in your choice of coatings (pistachios, lavender buds, etc.). For a polished look, dip in melted white chocolate first, then sprinkle toppings.
- Set: Place truffles on parchment paper and chill 15 mins to firm up.
Video
Notes
- Lavender quality: Use culinary-grade lavender only (decorative buds may contain chemicals).
- Vegan version: Swap heavy cream with coconut cream, honey with maple syrup, and use dairy-free white chocolate.
- Flavor boost: Add ½ tsp vanilla extract or 1 tsp lemon zest to the ganache.
- Storage: Keep refrigerated in an airtight container for up to 1 week or freeze for 2 months.
- Gifting: Pack in mini cupcake liners inside a decorative box!
- Troubleshooting: If ganache is too soft, add 1 tsp coconut oil when melting chocolate.