Honey Lavender White Chocolate Truffles
Indulge in the sophisticated flavors of spring with these Honey Lavender White Chocolate Truffles. A creamy, floral ganache center is enveloped in a snappy white chocolate shell for the ultimate gourmet treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3.5 hours
- Yield: 24 truffles
- Cuisine: French-American
Ingredients
White chocolate pieces – 2 cups
Heavy cream – ½ cup
Dried culinary lavender – 5 teaspoons
Honey – 2 Tablespoons
Violet food coloring – 1 drop
Royal blue food coloring – 1 drop
Super red food coloring – 1 drop
White chocolate (for coating) – 2 cups
Instructions
Place white chocolate pieces in a medium heat-proof bowl and set aside.
Combine heavy cream and dried lavender in a small saucepan over medium-low heat.
Heat until the cream begins to bubble around the edges, then remove from heat.
Allow the lavender to steep in the cream for 5 minutes to extract the flavor.
Strain the hot cream through a fine-mesh sieve directly into the bowl of chocolate.
Melt in the microwave in 15-second intervals, stirring between each, until completely smooth.
Stir in the honey and food coloring until the color is uniform.
Cover the ganache with plastic wrap touching the surface and refrigerate for 3 hours.
Scoop small portions using a cookie scoop and roll into balls with powdered sugar on your hands.
Freeze the rolled truffles for 15-20 minutes until firm.
Dip each truffle into melted or tempered white chocolate and place on parchment paper.
Allow the coating to set completely before serving.
Notes
• Always use culinary-grade lavender to ensure the best flavor and safety.
• High-quality white chocolate with cocoa butter is essential for a smooth melt.
• Use powdered sugar on your hands to prevent the ganache from sticking while rolling.
• If the filling becomes too soft, return it to the freezer for 10 minutes.
• Reheat coating chocolate in short bursts if it begins to thicken too much.