Lavender chocolate truffles are the perfect blend of rich dark chocolate and luxurious lavender aroma. The first step is to whip up a lavender-infused chocolate ganache. Then layer melted dark chocolate and the ganache in small cupcake cases and chill until the truffles have set. Super easy! I added a few purple candy melts to give the ganache a pretty lavender colour that is revealed once you take a bite. These indulgent, little chocolate cups really celebrate the ingredients you use, so try to work with chocolate of the highest quality, ideally coverture chocolate. Read on for the recipe and my tips on lavender flavouring and packing the chocolates!
Get your chocolate fix with these delicious truffles. 💜 Watch the video recipe to see the easy step-by-step instructions!
What essential oil to use for lavender chocolate truffles?
This recipe is prepared with lavender essential oil, which creates a rich, authentic lavender flavour. Many lavender essential oils are safe for consumption but always double-check beforehand. LorAnn’s Natural Lavender Oil, for example, is a good, food-grade botanical oil. I found that 10 to 12 drops of essential oil create a nice lavender aroma, but the intensity may vary depending on what oil you use.
Gifting the truffles
I don’t know about you, but I love gifting treats! And the lavender chocolate truffles attest to this passion of mine. A few days ago, we posted a gorgeous printable gift box. Sweets and favours look so adorable packaged in this DIY box, which has the perfect size to package the lavender chocolate cups. Just print and assemble, then stuff and give away!
More lavender bakes and sweets
Lavender Chocolate Truffles
Prep time: 45 min
Chilling: 1 hr 30 min
Yields: 24 truffles
Colouring some of the cake batter pink is completely optional. You can also experiment with different flavour combinations, such as rosewater and orange (simply add the finely grated zest of 1 organic orange), or rosewater and amaretto (use 2 tbsp rosewater + 1 tbsp amaretto.)
For the lavender chocolate truffles
- 450 g (16 oz) plain (semi-sweet) chocolate, chopped
- 115 g (4 oz) white chocolate, chopped
- 60 g (2 oz) purple candy melts
- 60 ml (1/4 cup) cream
- 10 – 12 drops lavender essential oil (see tips above)
- purple hundreds and thousands (nonpareils)
- violet sugar sprinkles
- dried lavender florets
- mini paper cupcake cases
- printable gift box (download here)
- food-safe tissue paper
1) Make the lavender ganache
Put white chocolate, purple candy melts, and cream into a microwave-safe bowl and melt in the microwave set to low in 30-second intervals. Stir the mixture in-between each interval until fully melted. Add the essential oil, combine well and chill in the freezer for an hour.
2) Make the truffles
After an hour, line a mini-muffin tin with paper cases. Melt half of the plain (semi-sweet) chocolate and fill each paper case with two tablespoons molten chocolate, followed by one tablespoon lavender ganache. Freeze for 30 minutes.
3) Finish the truffles
Melt the remaining half of the plain (semi-sweet) chocolate. Spoon 1 to 2 tablespoons chocolate into the paper cases to cover the ganache. Gently tap the tin against the counter to flatten the tops and decorate with sprinkle and dried lavender florets. Return to the fridge until the truffles are solid, then peel off the paper cases.
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