Honey Lavender White Chocolate Truffles – Astor Apiaries

Honey Lavender White Chocolate Truffles

This recipe comes from bakerstable.net, visit their website for more.

For chocolate enthusiasts seeking a sweet adventure, these Honey Lavender White Chocolate Truffles promise a delightful journey into decadence. Imagine the luxurious fusion of white chocolate, culinary-grade lavender, and our Clover Blossom Raw honey—pure indulgence in every bite. This recipe not only satisfies your chocolate cravings but transforms the kitchen into a playground of creativity. Crafted with care and featuring a touch of whimsy, these truffles are a celebration of flavor and the joy of culinary exploration. So, grab your white chocolate, savor the aroma of lavender, and embark on a blissful escapade of homemade chocolate perfection.



      • 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 the heat and allow to steep for 5 minutes.
      • Strain into the 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.

      NOTES + 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.


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