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Lavender Truffles

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    4 h
Mike Skiffington

Mike Skiffington

These truffles are a slice of heaven. The lavender's flavor is earthy but really pops in the chocolate. The chocolate is so silky smooth and is like eating a cloud. Use up to 1/2 cup of cream for a softer lavender filling.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Place the flower heads and cream into a small microwave safe glass bowl. Cook in the microwave on High until hot to the touch, 20 to 30 seconds. Once hot, stir the flowers with a spoon, and set aside to steep 5 minutes. Return to the microwave, and cook 10 to 20 seconds to reheat. Stir again, and set aside to steep 5 minutes more. Repeat the heating-stirring-steeping process two more times until the cream is strongly flavored with lavender.
  2. Combine the bittersweet chocolate with the semisweet chocolate in a microwave safe glass bowl. Divide the chocolate into equal portions, and set one portion aside. Cook the remaining chocolate in the microwave on High in 20 to 30 second increments until melted, stirring between each heating. Using a fine-mesh strainer, strain the cream into the melted chocolate; discard the flower heads and bits of lavender. Stir the cream and chocolate together until smooth. Chill in the refrigerator until somewhat firm, but not hard, about 1 hour.
  3. After the lavender chocolate mixture has chilled, place the remaining chocolate and butter into a microwave safe glass bowl. Cook in the microwave on High in 20 to 30 second increments until just melted, stirring between each heating; set aside.
  4. Line a baking sheet with a piece of waxed paper. Roll the lavender mixture into 1 tablespoon-sized balls, and dip into the melted chocolate mixture using a skewer or toothpick. Place onto the prepared baking sheet, and chill in the refrigerator at least 2 hours to harden.
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Reviews

kellie
27

kellie

12/17/2010

I used the lavender cream mixture with the basic truffle recipe found on this site. I let the mixture steep 6 times instead of 4 just to make sure the lavender flavor was strong enough. The flavor was unbelievable!

DiamondGirl amanecer
17

DiamondGirl amanecer

5/11/2011

The truffles are amazing. The texture is perfect, the chocolate and lavender make a great combination. Truffles are pretty simple and easy to make, but I will put the chocolate mixture in refregirater more than for 1 hour, because it was a little sticky. I didn`t microwaved the cream, just cooked over low heat until hot. I used dried lavender and I didn`t coat the truffles, they looked beautiful just dipped in chocolate. My only complaint is that this recipe makes only 12 truffles.

felicia397
12

felicia397

3/8/2011

I made these for valentines day. I misread the directions and didn't separate the melted chocolate so everything was rolled and mixed together. They hardened well and it was a fairly quick recipe. I also rolled a few in coconit and some chopped nuts. I will try to make them again but do it right this time!

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