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04 Jan Lavender Truffles

Sadly, I didn’t have time to make any truffles before christmas, so I made lavender truffles to celebrate the new year instead! A classic christmas treat with a summery twist. You could actually make and serve these anytime of the year since they’re made with dried lavender buds. If you’re anything like me you’ll have dried up some lavender so that you can use it throughout the year(do you remember my lavender project this summer?).

To be honest, the only christmas sweets I made this year were the ones I posted on the blog; Swedish saffron buns, a gingerbread tipi, christmas raisin bread(not sweet, but very christmassy!) and the christmas inspired buckwheat cookies. Let’s hope christmas 2015 will be different.

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Do you know why chocolate truffles are called truffles? It’s because they resemble a truffle which grow in the forest and is “the fruiting body of a subterranean Ascomycete fungus”(source:wikipedia). I have know idea what an Ascomycete fungus is but it sounds fancy. Since they resemble these little wobbly looking tubers it’s totally okay if your truffles don’t look round and perfect!

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The coming two weeks I’ll be working on that musical I told you about. It’ll be a lot of work and I wont have time to bake at all(a pretty good baking addiction detox…). So I’ve prepared a couple of posts already and they’re all pretty easy and super delicious! Wish you all a happy new year filled with lots of baking, baking and… baking! Unless you need a baking detox like me…

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Lavender Truffles

Rating: 51

Prep Time: 15 minutes

Yield: 20 truffles

Lavender Truffles

Ingredients

  • 2/3 cup heavy whipping cream
  • 1 1/2 tbsp dried lavender buds
  • 2 tbsp honey
  • 1 1/3 cup dark chocolate pieces, roughly chopped
  • cocoa powder

Instructions

  1. Bring the whipping cream to a gentle simmer in a heavy bottomed saucepan. Remove from heat and stir in the lavender buds. Cover with a lid and steep for 12 min.
  2. Place the chopped up chocolate in a medium sized glass bowl. Pour the lavender cream through a fine mesh sieve into the bowl and discard the lavender buds.
  3. Add the honey and place the bowl over a sauce pan with boiling water to create a water bath. Whisk until you have a smooth and lump free ganache.
  4. Let cool in room temperature before chilling it in the fridge for a couple of hours until it firms up.
  5. Use a melon baller, mini cookie scoop or a spoon to make 20 small balls. Roll them between the palms of your hands, don’t worry about them looking to perfect.
  6. Place a generous amount of cocoa powder in a shallow bowl and roll the truffles in the cocoa.

Notes

Adapted from Ashley English via Design Sponge Storage: According to the original recipe author you should store these in a lidded container in a cool and dark place, not the fridge, for 7-10 day. However, I prefer to store them in the fridge because they’re pretty soft.

lavender-truffles-step-by-step And a couple of step by step pictures!

 

27 Comments
  • myriam / rhubarb! rhubarb! rhubarb!
    Posted at 03:22h, 05 January

    these are simply so beautiful!

    lavender is one of my favourite things to throw into my baking lately, since i have a big bunch dried from the summer.

    • Thea Tillberg
      Posted at 21:07h, 05 January

      Thanks Myriam! I love lavender too! 🙂

  • Thalia @ butter and brioche
    Posted at 06:25h, 05 January

    These truffles look BEAUTIFUL,. and I bet they taste incredible too. I love using lavender in sweets.

  • Maryna
    Posted at 11:43h, 05 January

    These look wonderful!! Happy new yaer to you too)

    • Thea Tillberg
      Posted at 21:07h, 05 January

      Thanks Maryna! Happy new year to you too!

  • Betty | le Jus d'Orange
    Posted at 20:36h, 05 January

    Pretty photos!

  • Lilli @ Sugar and Cinnamon
    Posted at 03:52h, 06 January

    I just discovered your blog and it’s so beautiful! There’s so many things I want to try and your photos are really inspiring 🙂 Lavender truffles sound so decadent and special, great idea!

    • Thea Tillberg
      Posted at 21:27h, 06 January

      Thanks Lilli!! <3 ! Hope you'll trey the recipe! 🙂

  • Josefine
    Posted at 22:03h, 07 January

    Haha, I had no idea that was the reason they are called truffles 🙂 Thanks for sharing that knowledge!
    And I didn’t get to make a lot of Christmas sweets either this yeat. So sad!
    You photography just gets more and more amazing! I am in love with all of you photos. And this recipe!

    • Thea Tillberg
      Posted at 22:51h, 08 January

      Thanks Josefine! I love getting feedback from you! <3

  • Maya Workowski
    Posted at 23:37h, 07 January

    Your photos are absolutely magical! Lavender truffles sound aahh-mazing. And I love the overall atmosphere of your website. I am a blogger as well~ check it out if you want!

  • Kelsey Marcus
    Posted at 19:08h, 15 February

    These look simply magical and such beautiful photos as well! I love the idea of using lavender with chocolate-I’ll be pinning this for later 🙂

    -Kelsey
    http://www.alittlerosemaryandtime.com

  • Mashael AlYahya
    Posted at 06:36h, 29 October

    Once I found your recipe I had to make them for lavender and chocolate are my two favorite combos. I did them and left them over night in the fridge then started to make the truffles when it started to melt ! I followed the recipe exactly is there a tip you can give me ??

    • Thea Tillberg
      Posted at 08:12h, 29 October

      I’m not sure why… :s What kind of chocolate did you use? I use dark chocolate with 70% cocoa. And how much fat was it in the heavy cream you used? In Sweden, it’s about 40 %.

      • Mashael AlYahya
        Posted at 08:42h, 29 October

        I used half 85% and half 40% (thats all I had) and the whipping cream is full fat.

        • Thea Tillberg
          Posted at 16:57h, 31 October

          If I were you I would try make them with chocolate with 65-70% cocoa, and chop the chocolate into smaller pieces before measuring in a cup. Then store them in the fridge. Let me know how they turned out! 🙂

  • Sasha Z
    Posted at 04:31h, 14 July

    Can you leave the lavender in instead of discarding ?

    • Thea Tillberg
      Posted at 18:06h, 10 September

      NO, since the texture would be really weird I think 🙂

  • Christie Nelson
    Posted at 03:32h, 16 September

    I feature inspiring lavender recipes on my lavender farm’s blog once a week. I’d love to link to this post and send you some more readers. My blog is http://www.thelavenderapple.com. Let me know if that’ s ok. I’d be posting this mid October if that works.

    • Thea Tillberg
      Posted at 15:26h, 05 November

      Hi Christie! That’s okay. 🙂

  • Marrta
    Posted at 17:19h, 21 December

    I used double cream as the closest to heavy whipping cream and 85% dark chocolate, and it started separating into a clear watery substance and very thick bitter chocolate over the water bath. Only then did I read the 70% chocolate comment way down in the comments section. Additional instructions would definitely be needed for this recipe.

    • Thea Tillberg
      Posted at 18:47h, 21 December

      HI! I’m sorry you didn’t see the note about 70 % chocolate. When using heavy cream and too dark chocolate it’s easy for the ganache to split, it’s happened to me before! Hope it will work better next time!

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