Description
These little no-bake confections combine floral honey and lavender with creamy white chocolate for a delicate, crowd-pleasing treat.
Ingredients
Scale
Filling
- 2 cups white chocolate, chopped or in chip form
- ½ cup heavy cream
- 5 teaspoons dried culinary lavender (see note)
- 2 tablespoons honey
- Optional: a tiny pinch of violet, royal blue, or red gel/color to tint the ganache
Coating
- 2 cups white chocolate, melted (or tempered if you prefer a crisp shell)
Instructions
- Place the white chocolate for the filling in a medium mixing bowl and set it aside.
- Combine the cream and lavender in a small saucepan. Gently heat over medium-low until the cream begins to steam and small bubbles form at the edges — do not boil. Remove from the heat and let the lavender infuse for about five minutes.
- Strain the infused cream through a fine mesh sieve into the bowl with the white chocolate, pressing to extract as much flavored liquid as possible.
- Let the warm cream sit on the chocolate for a minute to soften it, then stir until the mixture is smooth and fully combined. If needed, warm briefly in 10–15 second bursts in the microwave, stirring between intervals, until silky.
- Stir the honey into the ganache. If you want colored truffles, add one or two tiny drops of food coloring and blend until uniform.
- Transfer the ganache to a shallow container, cover, and chill in the refrigerator until firm — roughly 2–3 hours.
- When the filling is set, portion it with a small scoop or a 1½ teaspoon measuring spoon. Dust your palms lightly with powdered sugar and roll each portion into a ball. Arrange the rounds on a tray and freeze for 15–20 minutes so they become very firm.
- Melt your coating chocolate (or temper it if you want a glossy, snap finish). Working one truffle at a time, dip each frozen ball into the melted coating using a fork or dipping tool, letting excess drip off before returning it to a parchment-lined sheet.
- Allow the truffles to finish setting at room temperature or in the refrigerator before serving.
Notes
- Use real white chocolate made with cocoa butter — bakery chips and candy melts usually contain vegetable fats that change texture and flavor.
- Dust your hands with powdered sugar before rolling to prevent the filling from sticking.
- If the filling gets too soft while you work, pop the tray back into the freezer for 5–10 minutes — cold centers dip more cleanly.
- If melted (untempered) coating thickens as you work, warm it in short bursts (15–30 seconds) and stir until smooth.
- Only use culinary-grade dried lavender; ornamental varieties may carry pesticides or have a bitter taste.
- Store finished truffles in an airtight container in a cool spot for a few days, or refrigerate if your kitchen is warm.