These lavender truffles are such a delicious and elegant treat. They’re perfect for tea parties, bridal showers, baby showers, and make lovely homemade gifts or wedding favors.
Key ingredients
Dried lavender adds a floral, herbaceous flavor and lovely scent to these delightful truffles. Be sure to use lavender that is labelled food grade or edible. It can be tricky to find this type of lavender in stores but it can easily be ordered online.
Extra virgin olive oil adds a slightly fruity, peppery flavor which complements the flavor of the dried lavender flowers and dark chocolate in these truffles. It also gives the filling of these truffles a rich, luscious texture that contrasts nicely with the crunchy chocolate outer shell.
I like using dark chocolate when making these treats. You can substitute any type of chocolate you prefer.
How to make them
Start by adding 1 cup of the chopped chocolate to a pot on the stove set to low heat (reserve the remaining 3/4 cup chocolate for later). Cook, stirring often, until the chocolate has melted and no solid lumps remain, then remove the pot from the heat.
Transfer the melted chocolate to a bowl, then add the extra virgin olive oil and 1 teaspoon of the dried lavender flowers to the bowl (reserve the remaining 1 1/2 teaspoons of dried lavender flowers for later). Mix until smooth.
Transfer that mixture to the fridge for 30 minutes or until solid enough to shape into balls with your hands. After the mixture has finished chilling, scoop out 2 teaspoons and use your hands to shape it into a ball, then place it on a plate lined with parchment paper or a silicone baking mat. Repeat with the rest of the chocolate mixture (you should end up with 12 balls).
Add the remaining 3/4 cup chopped chocolate to a pot on the stove set to low heat. Cook, stirring often, until the chocolate has completely melted, then transfer the melted chocolate to a bowl.
Add one of the chocolate balls to the bowl of melted chocolate, then gently stir to coat the ball completely. Use a fork to lift the chocolate ball out of the melted chocolate, allowing any excess chocolate to drip back into the bowl, then place the truffle on the plate lined with parchment paper or a silicone baking mat.
Immediately add a sprinkle of dried lavender flowers on top while the melted chocolate is still wet. Repeat this process with the rest of the chocolate balls.
Place the plate of lavender chocolates in the fridge to harden for at least one hour before serving.
Storage and freezing
Store these truffles in an airtight container in the fridge for up to a week or freeze them for up to six months. Defrost at room temperature before serving.
More homemade chocolate truffle recipes
- These mango chocolate truffles are easy to make and loaded with flavor.
- These pumpkin spice truffles are perfect for fall.
Lavender Truffles
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 1 3/4 cups chopped dark chocolate (or substitute your preferred type of chocolate)
- 3 teaspoons extra virgin olive oil
- 2 1/2 teaspoons dried lavender flowers (food grade)
Instructions
- Add 1 cup of the chopped chocolate to a pot on the stove set to low heat (reserve the remaining 3/4 cup chocolate for later).
- Cook, stirring often, until the chocolate has melted and no solid lumps remain, then remove the pot from the heat.
- Transfer the melted chocolate to a bowl, then add the extra virgin olive oil and 1 teaspoon of the dried lavender flowers to the bowl (reserve the remaining 1 1/2 teaspoons of dried lavender flowers for later)
- Mix until smooth.
- Transfer that mixture to the fridge for 30 minutes or until solid enough to shape into balls with your hands.
- After the mixture has finished chilling, scoop out 2 teaspoons and use your hands to shape it into a ball, then place it on a plate lined with parchment paper or a silicone baking mat (I recommend wearing kitchen gloves to make this easier and mess free).
- Repeat with the rest of the chocolate mixture (you should end up with 12 balls).
- Add the remaining 3/4 cup chopped chocolate to a pot on the stove set to low heat.
- Cook, stirring often, until the chocolate has completely melted, then transfer the melted chocolate to a bowl.
- Add one of the chocolate balls to the bowl of melted chocolate, then gently stir to coat the ball completely.
- Use a fork to lift the chocolate ball out of the melted chocolate, allowing any excess chocolate to drip back into the bowl, then place the truffle on the plate lined with parchment paper or a silicone baking mat.
- Immediately add a sprinkle of dried lavender flowers on top while the melted chocolate is still wet.
- Repeat steps 10-12 with the rest of the chocolate balls.
- Place the plate of truffles in the fridge to harden for at least one hour before serving.
Notes
- Store these truffles in an airtight container in the fridge for up to a week or freeze them for up to six months. Defrost at room temperature before serving.