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Home » Dessert » Lavender Cream Chocolate Truffles

Lavender Cream Chocolate Truffles

Last Updated January 29, 2016. Originally Posted May 13, 2013 By Kristina Sloggett 57 Comments

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Lavender Cream Chocolate Truffles – chocolate ganache truffle infused with fragrant lavender – an easy recipe that always has impressive and tasty results!

 

Lavender Cream Chocolate Truffles @spabettie

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.

Lavender Cream Chocolate Truffles @spabettie

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 @spabettie

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.

Lavender Cream Chocolate Truffles @spabettie

 

more dark chocolate goodness:

 

 

dark chocolate superfood bark

 

triple chocolate truffles

 

chocolate dipped Marcona butter cookies

chocolate dipped marcona butter cookies

 

dark chocolate apricot truffles

 

chocolate tahini shortbread bars

 

ginger wasabi chocolate skulls

 

salted double chocolate chili cookies

salted double chocolate chili cookies

 

 

printable Lavender Cream Chocolate Truffles recipe:

 

Save Print
Lavender Cream Chocolate Truffles
Author: Kristina Sloggett
Recipe type: Dessert
Serves: 12 large truffles, 20-22 regular size
 
dairy, soy, and gluten free, vegan
Ingredients
  • 8 ounces dark chocolate, divided
  • ½ cup full fat coconut milk (canned)*
  • 2½ tablespoons** culinary lavender, chopped fine
Instructions
  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.
3.5.3208

 

 

 

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Filed Under: Dessert, Gluten Free, Meatless Monday, recipes, Vegan

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Comments

  1. Patricia @ Grab a Plate says

    February 12, 2015 at 8:34 pm

    Not only is this beautiful, but it’s one of my favorite flavor combos – chocolate & lavender. Nice!!

    Reply
  2. eat good 4 life says

    February 12, 2015 at 8:01 pm

    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!

    Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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