Lavender Truffles


  • 12 sprigs of lavender
  • 2 tablespoons of finely chopped lavender
  • 300g/10oz chocolate
  • 50g/2oz unsalted butter
  • 142ml carton double cream


  1. Bring the cream just to the boil and add the lavender sprigs.  Leave to infuse for a minimum of 2 hours.  Remove the lavender sprigs.
  2. Put the chocolate and butter in a heat proof bowl and place over heat and melt.
  3. Bring the cream just to boiling point and pour over the chocolate mixture. Leave for approx 1 min, then stir in your chopped lavender and ensure the mixture is fully mixed. Leave to cool.
  4. Add the flavouring of your choice to the truffle mixture, and chill for approx 4 hours until firm.
  5. Scoop the mixture with a teaspoon, and form into small truffles. Roll in coco powder, icing sugar or chopped nuts to finish.
  6. Chill until needed. Will store in fridge for approx 14 days …if they last that long!!

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