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Honey Lavender White Chocolate Truffles Recipe

★★★★★

4.8 from 69 reviews
  • Author: Lana
  • Total Time: 3 hours 50 minutes
  • Yield: 20 servings 1x
  • Diet: Vegetarian

Description

These Honey Lavender White Chocolate Truffles are an elegant and delicate treat, combining the floral notes of dried culinary lavender with the sweetness of honey and creamy white chocolate. Perfect for special occasions or a sophisticated dessert, these no-bake truffles are easy to prepare, set in the refrigerator, and coated in smooth white chocolate for a luxurious finish.

Ingredients

Scale

Truffle Base

  • 2 cups white chocolate pieces
  • ½ cup heavy cream
  • 5 teaspoons dried culinary lavender
  • 2 tablespoons honey
  • 1 drop violet food coloring (optional)
  • 1 drop royal blue food coloring (optional)
  • 1 drop super red food coloring (optional)

Coating

  • 2 cups white chocolate (melted or tempered)

Instructions

  1. Prepare Chocolate: Place 2 cups of white chocolate pieces in a medium bowl and set aside.
  2. Heat Cream and Lavender: Combine ½ cup heavy cream and 5 teaspoons dried culinary lavender in a small saucepan. Heat over medium-low heat until the cream just begins to bubble around the edges.
  3. Steep Lavender: Turn off the heat and allow the lavender to steep in the cream for 5 minutes to infuse its flavor.
  4. Strain and Mix: Strain the lavender cream mixture into the bowl with the white chocolate pieces. This ensures no lavender leaves remain in the mixture.
  5. Melt Chocolate Mixture: Melt the combined chocolate and lavender cream in the microwave in 15-second increments, stirring after each, or gently over a bain-marie, until smooth and fully melted.
  6. Add Honey and Food Coloring: Stir in 2 tablespoons honey for sweetness. If desired, add 1 drop each of violet, royal blue, and super red food coloring to achieve a subtle pastel hue. Mix thoroughly.
  7. Chill the Mixture: Pour the mixture into a clean pan and cover with plastic wrap. Refrigerate until fully set, approximately 3 hours.
  8. Scoop Truffles: Use a small cookie scoop or a 1½ teaspoon measuring spoon to portion out the set chocolate mixture.
  9. Shape Truffles: Coat your hands lightly with powdered sugar to prevent sticking and roll each portion into a smooth ball.
  10. Freeze Truffles: Place the formed truffles on a baking sheet and freeze for 15-20 minutes until firm and cold.
  11. Coat with White Chocolate: Dip each chilled truffle into the melted or tempered 2 cups of white chocolate coating, ensuring each is fully covered.
  12. Set the Coating: Place dipped truffles on a parchment-lined sheet pan. Allow the coating to set completely at room temperature before serving.

Notes

  • Use culinary lavender specifically, as non-culinary varieties may be bitter or unsafe for consumption.
  • Tempering white chocolate is recommended for a glossy, firm coating but not mandatory.
  • Food coloring is optional and can be omitted if you prefer natural white truffles.
  • Store truffles in an airtight container in the refrigerator for up to one week or freeze for longer storage.
  • Rolling hands in powdered sugar prevents the truffle mixture from sticking during shaping.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: honey lavender truffles, white chocolate truffles, homemade truffles, no-bake truffles, floral chocolate dessert

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Find it online: https://mealsbylana.com/honey-lavender-white-chocolate-truffles-recipe/