Name: Honey Lavender White Chocolate Truffles
Prep time: 45 min
Cook time: 5 min
Total time: 230 min
Ingredients: 2 cups white chocolate pieces; 1/2 cup heavy cream; 5 teaspoons dried culinary lavender; 2 Tablespoons honey; 1 drop violet food coloring, (if desired); 1 drop royal blue food coloring, (if desired); 1 drop super red food coloring, (if desired); 2 cups white chocolate, (melted or tempered)

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Spring in every bite! These Honey Lavender White Chocolate Truffles are decadent, silky, luscious, and melt in your mouth delicious. The filling is actually very simple to make white chocolate ganache, infused with dried lavender, and sweetened with honey! Then, coated with melted white chocolate to really finish these truffles. If you’ve been looking for a special dessert to make for the Spring/Summer, you NEED to make these white chocolate truffles. Truly a crowd pleasing treat and are super fun to make!

stacked lavender white chocolate truffles on white plates with bite missing from one, purple flowers and honey dipper beside

About The Recipe

Is there anything more Spring-y than honey and lavender? Honestly, everywhere we look, we’ve been seeing lavender EVERYWHERE. From home gardens, to our local grocery store, to recipes online. So, we knew we had to add another lavender recipe on our blog!

Though, we wanted to do something a little bit different than the other two lavender recipes on our blog (Blackberry Lavender Cupcakes and Lavender Ice Cream). This was a little bit of a challenge, since we didn’t really know what we wanted to do.

So, we started with a flavor profile and worked from there!

stacked white chocolate truffles on white plate with lavender buds on top, purple flowers behind and honeycomb

close up of lavender truffle with bite missing, stacked on other truffles

What works well with lavender? Well, honey, of course! Immediately white chocolate came to mind, as well. We had our three flavors! We thought about a tart, a cake, even muffins! But we landed on the idea of truffles to really let the lavender shine.

The trick to a delicious floral treat that doesn’t taste like soap? Not over-steeping! We make these truffles almost like a lavender tea. We heat the cream and lavender together, letting them steep for just the right amount of time, then strain out the lavender and and add the hot cream to white chocolate to make ganache!

Also, we opted to add a few drops of food dye to our ganache to create purple, as the lavender itself lends no color to the cream at all. This is a totally optional step, but does make for really cute truffles!

They’re really SO simple, but oh so delicious. The best way to celebrate the Spring and Summer!

Reasons You Will Love These Honey Lavender White Chocolate Truffles

Uses minimal ingredients (only 4 ingredients!)
Super simple to make.
Requires no special equipment.
Tastes sweet and floral.
Impressive and SO delicious!

nine truffles stacked on white plate with bite missing from front truffle

Equipment Needed

Small Saucepan
Fine Meshed Sieve
Glass Mixing Bowls
Glass Casserole
Small Cookie Scoop
Plastic Wrap
Sheet Pans

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Filling:

White Chocolate
Heavy Cream
Dried Culinary Lavender
Honey
(optional) Food Dye

white chocolate chips, honey, cream, and lavender on marble surface

For The Coating:

Melted or Tempered White Chocolate

How To Make Honey Lavender White Chocolate Truffles

Step 1: Steep the lavender

Combine cream and lavender in a small saucepan. Heat over medium low heat until the cream starts to bubble around the edges. Turn off heat and allow to steep for 5 minutes.

Step 2: Make the filling

Strain into bowl with chocolate pieces. Melt chocolate mixture in the microwave in 15 second increments, stirring after each, or over a bain marie, until chocolate is melted and smooth.

cream and lavender mixture being poured through a sieve into a bowl of white chocolate

white chocolate chips and cream in glass bowl

Stir in the honey.

Mix in food coloring, if using.

food dye added to melted white chocolate mixture

purple white chocolate mixture in glass bowl

Step 3: Refrigerate

Pour into a clean pan and cover with plastic wrap. Refrigerate until set, about 3 hours.

purple white chocolate mixture in glass casserole

set purple white chocolate mixture in glass casserole

Step 4: Scoop and shape

Use a small cookie scoop (or a 1 1/2 teaspoon measuring spoon) to scoop out truffles. Coat hands with powdered sugar. Roll each truffle into a ball. Place in freezer until cold, 15-20 minutes.

rolled purple truffles on parchment paper

Step 5: Dip

Dip each truffle, one at at time, in melted white chocolate. Place on sheet pan line with parchment paper and allow to set.

purple colored chocolate truffle in bowl of melted white chocolate

white chocolate truffles on lined sheet pan

What’s The Best White Chocolate To Use

For this recipe, you need to use high quality white chocolate. No palm oil or kernel oil. This means you cannot use baking chips or candy melts. The white chocolate needs to be pure cocoa butter. You can actually tell if it is or not, not just by the ingredients, but by the color! Fake white chocolate will be a snow/pure white, whereas real white chocolate will be a much yellow in color.

Do I Need To Temper The Chocolate?

The best part of this recipe is that you don’t have to! While you can temper the white chocolate for the coating, all you really need to do is mix vegetable oil and chocolate and melt it in the microwave. The vegetable oil gives the chocolate a beautiful shine to it and makes it really simple to reheat the white chocolate as necessary. If you would like to temper your white chocolate, follow the directions below.

How To Temper White Chocolate

Place the white chocolate in a glass bowl and place over a pot of simmering water (this technique is called a baine-marie). Stir until the chocolate melts and temperature is around 110 degrees F.
Remove from heat and cool, stirring constantly, to between 78 degrees F and 80 degrees F.
Place back over warm water and raise temperature to between 82 degrees F and 84 degrees F. Hold at this temperature.

close up of bitten into lavender honey truffle

What Type of Lavender To Use

The most important thing is that you use lavender that is culinary grade. This is because anything else might have pesticides.

How To Store

Once the chocolate is set, these truffles can be placed in an airtight container and left at room temperature for 3-5 days. You can also refrigerate or freeze them!

lavender white chocolate truffles on stack of white plates with bite missing from to truffle, purple flowers and honey dipper behind

Expert Tips

You NEED to use a high quality white chocolate for this recipe.
Your hands will need to have powdered sugar on your hands to roll the truffles.
With this recipe, the freezer is your friend! If the filling is ever too soft to work with, always put it in the freezer for 5-10 minutes.
If your melted (not tempered) chocolate is cooling too much and becoming too thick, you can reheat it in the microwave for 15-30 seconds.
Be sure that your lavender is culinary grade.

When you make these Honey Lavender White Chocolate Truffles, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

4.80 from 5 votes