Description
These Honey Lavender White Chocolate Truffles are a delicate and flavorful treat combining smooth white chocolate with the floral notes of lavender and the natural sweetness of honey. Coated in crunchy crushed nuts, they make an elegant dessert perfect for special occasions or a sophisticated snack.
Ingredients
Scale
Truffle Base
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon honey
- 1 teaspoon dried lavender flowers (food-grade)
- Pinch of salt
Coating
- 1/2 cup crushed nuts (such as almonds or pistachios)
Instructions
- Infuse the Cream: In a small saucepan over medium heat, warm the heavy cream until it is about to simmer, making sure it does not boil. Add honey and dried lavender flowers, stirring gently to combine. Let the mixture simmer for 5 minutes to allow the lavender to infuse its flavor into the cream.
- Melt the Chocolate: Place white chocolate chips in a heatproof bowl. Strain the warm cream mixture through a fine sieve to remove the lavender flowers, then pour the infused cream over the white chocolate. Let it sit for 1 minute to soften, then stir gently until the chocolate melts into a smooth mixture. If necessary, microwave the mixture in short bursts of 10-15 seconds, stirring between bursts to fully melt the chocolate without overheating.
- Chill the Mixture: Cover the bowl with plastic wrap and place it in the refrigerator. Let the mixture chill for about 2 hours or until it becomes firm enough to scoop and shape.
- Shape the Truffles: Using a small scoop or your hands, form the chilled mixture into bite-sized balls to create individual truffles.
- Coat with Nuts: Roll each truffle in the crushed nuts until they are evenly coated. Arrange the coated truffles on a plate and return them to the refrigerator to chill for an additional 30 minutes to set the coating and firm up the truffles before serving.
Notes
- Use food-grade dried lavender flowers to ensure safety and avoid bitterness.
- If you prefer a stronger lavender flavor, increase the dried lavender to 1 1/2 teaspoons but do not exceed this amount to prevent overpowering the truffles.
- Crushed pistachios add a nice color contrast and flavor, but almonds or walnuts work well too.
- Store the truffles in an airtight container in the refrigerator for up to one week.
- Allow the truffles to come to room temperature for 10-15 minutes before serving for the best texture and flavor.
