Lavender Cream Chocolate Truffles
Recipe type: Dessert
Serves: 12 large truffles, 20-22 regular size
dairy, soy, and gluten free, vegan
  • 8 ounces dark chocolate, divided
  • ½ cup full fat coconut milk (canned)*
  • 2½ tablespoons** culinary lavender, chopped fine
  1. *Without shaking, open can of coconut milk, spoon out ½ cup of the thick portion at top of can
  2. for this recipe.
  3. **While this seems like a large measurement (and if you taste the infused coconut cream it is
  4. strong), once you add the dark chocolate the result is a subtle hint of lavender flavor.
  5. Chop 4 ounces chocolate.
  6. In saucepan, bring coconut milk and lavender to a boil, reduce to simmer and stir continually for several minutes. Remove from heat, strain cream into bowl to remove lavender.  Return infused cream to saucepan over lowest heat, add chopped chocolate, whisk until smooth. Remove from heat, cool. Cover and transfer to refrigerator to thicken (1 hour).
  7. Chop remaining 4 ounces chocolate, and melt over lowest heat possible, stirring constantly and rapidly.
  8. Spoon a small amount into each mold, and using a small paintbrush, coat the mold completely. Place in refrigerator until set.
  9. Fill each mold with lavender ganache filling, leaving room at the top to seal with more chocolate. Reheat remaining chocolate and fill each mold, covering the filling completely. Tap molds on counter to remove any bubbles, return to refrigerator to set.
Recipe by spabettie at