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...
More dark chocolate recipes:
- dark chocolate superfood bark
- triple chocolate truffles
- chocolate dipped marcona butter cookies
- dark chocolate apricot truffles
- chocolate tahini shortbread bars
- ginger wasabi chocolate skulls
- salted double chocolate chili cookies
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Lavender Truffles
chocolate ganache truffle infused with fragrant lavender - an easy recipe that always has impressive and tasty results!
Ingredients
- 8 ounces dark chocolate, divided
- ½ cup full fat canned coconut milk
- 2 ½ tablespoons culinary lavender, chopped fine (see note)
Instructions
- Without shaking, open can of coconut milk. Spoon out ½ cup of the thick portion at top of can for this recipe.
- 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.
Notes
*While this seems like a large measurement of lavender, (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.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 81Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 4mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 1g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Ashley @ Big Flavors from a Tiny Kitchen says
I love the chocolate/lavender combo. These look fantastic!
Susan@LunaCafe 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 🙂