Lavender Cream Chocolate Truffles – chocolate ganache truffle infused with fragrant lavender – an easy recipe that always has impressive and tasty results!
Welcome to dark chocolate week! Even better, two weeks!
I think this is my favorite Meatless Monday project yet, and it was something I made for my mom for Mother’s Day. Mom loves lavender, both the color and the scent. When I was little she had a tin of lavender pastilles candy that intrigued me.
We had the family over on Saturday to celebrate (forecast to be a much nicer day than Sunday, and we wanted to grill and be outside). I wanted to create a delicious dessert mom would love, and wanted to use dark chocolate.
The best thing about this recipe? Three ingredients total and an impressive result!
Dessert was a warm brownie with ice cream, topped with a truffle. I made the brownies and ice cream also. Recipes for another day…
Lavender Cream Chocolate Truffles
dairy, soy, and gluten free, vegan
makes 12 large truffles, 20-22 regular size
INGREDIENTS:
8 ounces dark chocolate, divided
1/2 cup full fat coconut milk (canned)*
2 1/2 tablespoons** culinary lavender, chopped fine
INSTRUCTIONS:
*Without shaking, open can of coconut milk, spoon out 1/2 cup of the thick portion at top of can for this recipe.
**While this seems like a large measurement (and if you taste the infused coconut cream it is strong), once you add the dark chocolate the result is a subtle hint of lavender flavor.
Chop 4 ounces chocolate.
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).
Chop remaining 4 ounces chocolate, and melt over lowest heat possible, stirring constantly and rapidly. Spoon a small amount into each mold, and using a small paintbrush, coat the mold completely. Place in refrigerator until set.
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. See step by step photos of this process here.
more dark chocolate goodness:
chocolate dipped marcona butter cookies
dark chocolate apricot truffles
chocolate tahini shortbread bars
ginger wasabi chocolate skulls
salted double chocolate chili cookies
printable Lavender Cream Chocolate Truffles recipe:
- 8 ounces dark chocolate, divided
- ½ cup full fat coconut milk (canned)*
- 2½ tablespoons** culinary lavender, chopped fine
- *Without shaking, open can of coconut milk, spoon out ½ cup of the thick portion at top of can
- for this recipe.
- **While this seems like a large measurement (and if you taste the infused coconut cream it is
- strong), once you add the dark chocolate the result is a subtle hint of lavender flavor.
- Chop 4 ounces chocolate.
- 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).
- Chop remaining 4 ounces chocolate, and melt over lowest heat possible, stirring constantly and rapidly.
- Spoon a small amount into each mold, and using a small paintbrush, coat the mold completely. Place in refrigerator until set.
- 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.
Patricia @ Grab a Plate says
Not only is this beautiful, but it’s one of my favorite flavor combos – chocolate & lavender. Nice!!
eat good 4 life says
Oh wow I have never cooked with lavender before. I bet the flavor is so unique and delicate with lavender in it. For sure I am going to tap into getting some lavender soon!
Ashley @ Big Flavors from a Tiny Kitchen says
I love the chocolate/lavender combo. These look fantastic!
[email protected] says
Love this favor pairing! Perfect Valentine’s Day gift.
Stephanie says
Ooh, these sound wonderful! Nothing beats a homemade truffle…especially when it’s only 3 ingredients!
bb says
The lavender truffles sound amazing. I’m glad you commented about the coconut cream, because at first glance I was worried it would be too noticeable. Can’t wait to try.
Nutmeg Nanny says
I think lavender is delicious in desserts! I love that you paired it with chocolate…yum!
Marye says
I just love the citrusy flavor that lavender brings to recipes. These are beautiful!
heather @french press says
I love using lavender in cooking and I bet it was So delicious in these truffles, that center hadme drooling
Kylia says
I can’t wait to try your recipe! It’ll be my first time making candy. How long can you store these truffles?
Kristina Sloggett says
hi Kylia! storing in the refrigerator, I would say a week or so (that’s all they’ve ever lasted, ha!). I do wrap and store in freezer, though – I have so many truffles in there right now! Then you always have them on hand, defrosting takes little time. Enjoy! Kristina
Kylia says
I saw canned coconut cream at the grocery. Could you use 1/2 cup of that instead?
Kristina Sloggett says
Kylia, while I have not tried the ready-made coconut cream, I believe it should work the same. Let me know how it goes? Enjoy!
Brady Harlan says
where did you find that heart shaped mold?
Kristina Sloggett says
I found this one at my local baking / decorating shop, but I have seen candy molds at craft stores like Michaels or Hobby Lobby.
Tiff @ Love, Sweat, & Beers says
I can’t say I’ve ever eaten lavender, but I’d definitely try it if someone put those babies in front of me!
Kristina Sloggett says
it’s a nice subtle flavor 🙂