Description
Deliciously creamy white chocolate truffles infused with honey and lavender, perfect for a sweet treat or gift.
Ingredients
Scale
- 8 oz white chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons honey
- 1 teaspoon dried lavender buds
- 1/2 cup cocoa powder (for dusting)
Instructions
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Add the dried lavender buds and honey to the cream, stirring to combine. Remove from heat and let steep for 10 minutes.
- Strain the cream to remove the lavender buds and return it to the saucepan.
- Add the chopped white chocolate to the warm cream and stir until melted and smooth.
- Refrigerate the mixture for about 2 hours, or until firm enough to scoop.
- Once firm, use a melon baller or spoon to scoop out small portions and roll them into balls.
- Roll the truffles in cocoa powder to coat.
- Store in an airtight container in the refrigerator until ready to serve.
Notes
- For a stronger lavender flavor, increase the amount of dried lavender buds.
- These truffles can be stored in the refrigerator for up to a week.
- Consider drizzling with additional melted white chocolate for decoration.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 8g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg