Lavender white chocolate truffles are fragrant, creamy white chocolate bites that are perfect for the festive season and holidays! Use them to serve as mini desserts, or for gifting.
I really wanted to call these spa truffles because these smell like your favorite spa, and like candles and romantic evenings. But let’s just stick to Lavender White Chocolate Truffles because that’s what they are. Beautiful, creamy, smells-like-lavender white chocolate truffles.
Now don’t run away just yet because we are talking about things like lavender, which only make an appearance in your favorite bath salts and spa time. Because this essential oil is edible, and not difficult to get if you are an amazon regular like me, and so so amazing when used in things like white chocolate truffles that you are going to want to indulge in every day for the rest of your life.
We are also pairing these with Big Banyan’s sweet dessert wine – Bellissima which is so perfect for these truffles that you won’t believe it. First, I was like – sweet and sweet. But that’s the game changer. Dessert wines are supposed to be paired with desserts. Duh. Because that sweet, velvety soft, smooth, fruity wine takes these lavender white chocolate truffles up a major notch or two. Take a sip and you’ll be standing in a fruit orchard of apricots and pears and biting into these sublime, creamy truffles. Yes, these things happen in real life guys.
If you’ve been looking for that perfect last-minute festive dessert that your guests have never eaten before. And if you have guests who appreciate things like spa truffles (can’t resist calling them that) and have some essential oils on their side table permanently, these lavender white chocolate truffles are perfect. You are going to become their favorite dinner companion and they’d be looking up to you and your fancy dessert game every single time. Don’t forget a glass of Bellissima because that pairing is what makes everything work.
Truffles are at the same time easy and difficult to make. But I have very detailed instructions for you so that you can’t go wrong. I know the tricks to ace these truffles because I tried them one hundred and four times just to make sure you won’t have a gooey, chocolatey mess in your kitchen.
Back to my truffles and wine. Remember me when you take that first bite.
Lavender White Chocolate Truffles
For the Truffles
- 220 grams White Chocolate roughly chopped
- 1/3 cup Cream
- 1 tablespoon Butter
- ¼ teaspoon Lavender Extract
For the Chocolate Coating
- 150 grams White Chocolate roughly chopped
- Dried lavender optional
- Heat the cream and butter for 40 seconds in the microwave, and add chocolate to it. Let it sit for a minute to two and whisk the chocolate till it melts. You may need to microwave it for another 30 seconds, so make sure you are using a microwave safe bowl. Once the chocolate is smooth, whisk in the lavender extract. Cover the bowl with cling film and refrigerate for at least 4-5 hours.
- 30 minutes before you are ready to roll out your truffles, place a baking tray covered with foil in the fridge to cool, along with two spoons and a fork.
- Fill a ziplock bag with ice and wrap it in a kitchen towel. You will need this to keep your hands cold.
- Use a spoon to scoop out roughly two teaspoons truffle mixture and place on the foil lined sheet, till you’ve used up all the mixture. You should get 10-12 parts.
- Now place your hands on the wrapped ziplock bag for a few seconds to cool them and start rolling out the truffle mixture. I needed to cool my hands after every two truffle balls but it depends on how cold your kitchen is. Place the rolled truffles in freezer for 20 minutes. Once 20 minutes are up, remove the truffles and leave them on the counter for 5 minutes.
- In the meanwhile, microwave the remaining chocolate in a microwave safe bowl for 30-45 seconds for the chocolate covering. Whisk the chocolate till it's smooth and let it sit on the counter for 3-4 minutes till it comes to room temperature. Don’t be tempted to place the bowl in the fridge to speed up the cooling process because the chocolate will start solidifying.
- Now use a fork to dip each truffle ball into the melted white chocolate, and a spoon to slide them back on the baking tray. Repeat till all the truffles are covered.
- Pour the remaining white chocolate into a piping bag and pipe your favorite pattern on the truffles. Sprinkle with dried lavender. This is just for extra prettiness and completely optional.
- Place them back in the fridge for 10 minutes, after which they can be stored in an air tight container for up to 2 weeks.
Thank you to the folks at Big Banyan for sponsoring this post and making their beautiful dessert wine which works so well with these truffles!