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 color 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 flavoring and packing the chocolates!
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.
More lavender bakes and sweets
Lavender treats are among the most popular recipes on the blog. For more tasty lavender recipes, have a look our scrumptious lavender cookies, lavender tea, lavender hot chocolate mix, and lavender popcorn!
- 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
- 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.
- 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.
- 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.