Description
These Honey Lavender White Chocolate Truffles are a dreamy, no-bake summer treat. Infused with floral lavender and sweet honey, these creamy truffles melt in your mouth and make the perfect elegant dessert for gifting, entertaining, or enjoying with tea.
Ingredients
Filling:
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2 cups white chocolate pieces
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1/2 cup heavy cream
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5 teaspoons dried culinary lavender
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2 tablespoons honey
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1 drop violet food coloring (optional)
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1 drop royal blue food coloring (optional)
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1 drop super red food coloring (optional)
Coating:
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2 cups white chocolate, melted or tempered
Instructions
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Place white chocolate pieces in a medium heat-safe bowl and set aside.
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In a small saucepan, combine heavy cream and dried lavender. Heat over medium-low until the cream begins to bubble at the edges (do not boil).
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Turn off the heat and let the lavender steep in the cream for 5 minutes.
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Strain the lavender-infused cream directly over the white chocolate pieces.
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Melt the chocolate mixture in 15-second intervals in the microwave (or over a bain marie), stirring until completely smooth.
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Stir in the honey until incorporated.
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If using food coloring, add the drops and mix until a desired color is achieved.
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Pour the mixture into a clean shallow dish, cover with plastic wrap, and refrigerate for about 3 hours or until firm.
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Once firm, scoop and roll the mixture into 1-inch truffle balls.
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Dip each truffle in the melted or tempered white chocolate coating, then place on parchment to set.
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Refrigerate until fully hardened. Serve chilled or at room temperature.
Notes
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Culinary lavender is essential—do not use ornamental or non-food-grade lavender.
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For best texture, keep truffles chilled and allow them to sit at room temperature for 5 minutes before serving.
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Optional: garnish with edible flowers or a sprinkle of lavender buds.
- Prep Time: 45 minutes
- Freezing Time: 3 hours
- Cook Time: 5 minutes
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: American
