Honey Lavender White Chocolate Truffles

Welcome to our delightful kitchen where we explore the fusion of unique flavors and indulgent treats. Today, we bring you a recipe that embodies elegance and a touch of floral sweetness—Honey Lavender White Chocolate Truffles. These delicate truffles combine the smoothness of white chocolate with the aromatic essence of lavender, creating a confection that’s perfect for any special occasion or simply to enjoy with a cup of tea.


  • Heavy Cream: 1/4 cup
  • Dried Culinary Lavender: 1 tbsp
  • Honey: 1 tbsp
  • White Chocolate: 8 oz, finely chopped
  • Vanilla Extract: 1/2 tsp
  • Powdered Sugar: 1/4 cup (for dusting)


1. Infuse Cream:

  • In a small saucepan, gently heat the heavy cream with the lavender until it reaches a simmer.
  • Remove from heat and allow the mixture to steep for 15 minutes to imbue it with the essence of lavender.
  • Strain the lavender from the cream, ensuring a smooth infusion.

2. Melt White Chocolate:

  • Combine the infused cream with honey and the finely chopped white chocolate in a heatproof bowl.
  • Place the bowl over a pot of simmering water (double boiler method) and stir until the mixture is silky and smooth.

3. Add Flavoring:

  • Mix in the vanilla extract to enhance the flavor profile of the truffles.

4. Chill Mixture:

  • Refrigerate the truffle mixture for about 2 hours, or until it is firm enough to be shaped.

5. Form Truffles:

  • Using a spoon or a melon baller, scoop small amounts of the chilled mixture.
  • Roll the mixture into balls and then lightly dust them with powdered sugar to finish.

Frequently Asked Questions

1. Can I use fresh lavender instead of dried?

  • Yes, fresh lavender can be used but in a smaller quantity since it’s stronger than dried. Use about 2 teaspoons of finely chopped fresh lavender.

2. What’s the best way to store these truffles?

  • Store the truffles in an airtight container in the refrigerator for up to a week or freeze them for longer storage.

3. Can I substitute the honey with another sweetener?

  • Absolutely! Maple syrup or agave nectar are great alternatives, though they might slightly alter the flavor profile.

4. Why do I need to strain the lavender from the cream?

  • Straining removes the lavender buds, which ensures the cream infusion imparts flavor without leaving textural residues in your truffles.

5. Can I add nuts or other flavors to this recipe?

  • Yes, finely chopped nuts or a pinch of citrus zest can be added to the truffle mixture before chilling for an added crunch or zesty flavor.

6. Is there a vegan alternative for this recipe?

  • For a vegan version, use full-fat coconut milk instead of heavy cream and vegan-friendly white chocolate.

Chef’s Advice

For the best flavor extraction from the lavender, make sure not to boil the cream. A gentle simmer is sufficient to release the flavors without breaking down the delicate notes of the lavender. Additionally, when melting chocolate, always ensure no water comes into contact with it to avoid seizing. Enjoy the process and get creative by experimenting with different dusting like cocoa powder or crushed lavender petals for decoration.

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