Honey Lavender White Chocolate Truffles

Sweet, floral, and melt in your mouth delicious! These Honey Lavender White Chocolate Truffles are the perfect no-bake treat for summer.

Course: Desserts

Cuisine: American

Prep Time: 45

Cook Time: 5

Refrigeration Time: 3

Total Time: 3 50

Servings: truffles

Calories: 195kcal

Place white chocolate pieces in a medium bowl. Set aside.
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.
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.
Stir in honey.
Mix in food coloring, if using.
Pour into a clean pan and cover with plastic wrap.
Refrigerate until set, about 3 hours.
Use a small cookie scoop (or a 1½ 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.
Dip in white chocolate.
Place on sheet pan line with parchment paper.
Allow to set.

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.