Next up in my Valentine’s Day Dessert Showcase are: TRUFFLES! I cannot believe I had never made them until last weekend. I decided I was going to dip my toes into some exotic flavored waters and try to incorporate lavender into my dark chocolate truffles. How fancy will you feel when you make these for Valentine’s Day? Your significant other will probably be puzzled as to why you decided to put lavender in them, but you just go ahead and tell them to trust you. Oh, and then let me know their reaction after the first few bites!
The truffles were incredibly easy to gather ingredients for and execute—seriously! I have had lavender infused in white chocolate cakes before, but I thought that may play out a little bit too sweet in candy-form. So, I decided to swap it out with a medium dark chocolate, and the results were seriously so dang delicious.
You can make some substitutions in this recipe if you are fine with using dairy. You can replace the coconut cream with heavy cream, and that may make these little bites of love even more decadent—who knows? If you do use heavy cream, you have to let me know how they turn out. The most fun I had was after the truffles had set in the refrigerator. It was so fun trying to roll them into balls and dunk them in their coatings. Call me nerdy, but I had never done anything like that before. I felt like Lucille Ball on that episode of I Love Lucy, where she was working in the candy factory. Well, minus all of that mass production and what not.
You do need to store these truffles in the freezer if you want them to stay firm. I decided to dunk mine in shredded unsweetened coconut flakes and cocoa powder. You can cover them in anything you’d like though. Also, if you are skeptical about incorporating lavender, go ahead and cut the amount in half or leave it out completely. Then, you’ll just have chocolate truffles—and there’s nothing wrong with that!
Valentine's Day: Lavender Chocolate Truffles
- 2/3 cup coconut cream (you can find this at a local Asian market but I found mine at Trader Joe's! It comes in a can)
- 1 1/2 tablespoons dried lavender buds I found these in the bulk section at my local Sprouts!
- 2 tablespoons raw honey
- 1/2 teaspoon sea salt
- 1 1/3 cup dark chocolate chips or chunks I used the Enjoy Life brand
- cocoa powder and unsweetened coconut shreds for dusting
|Cook Time||5 minutes|
|Prep Time||10 minutes|
- In a heavy bottom saucepan, pour in the coconut cream and bring it to a low simmer. Then, remove it from the heat and stir in the lavender buds. You will then want to cover the mixture with a lid in order to steep the buds. Do this for 12-15 minutes.
- Place the chocolate chips in a glass bowl about the size of a small saucepan. Then, pour in the lavender infused cream through a fine mesh sieve into the bowl and throw out the remaining buds.
- Stir in the raw honey and place the bowl over a sauce pan with boiling water to create a double-boiler like method. Stir frequently until you have a smooth and lump-free ganache texture.
- Let the mixture then cool at room temperature before placing it in the refrigerator for a couple of hours to firm.
- Use a mini cookie scoop, scoop out 12-15 truffle balls. Roll the balls between the palms of your hands and dip them into the cocoa powder or coconut.
- Store these in the freezer for up to one week.