Lemon & Lavender White Chocolate Truffles

recipes10 years ago

Lemon & Lavender…. A match made in heaven

Those of you who follow my personal Instagram account know that I recently took it upon myself to devour an entire pint of Ben & Jerry’s “Liz Lemon” frozen greek yogurt last weekend. I mean, it’s Ben & Jerrys, greek yogurt, a frozen treat, 30 Rock and most importantly, Tina Fey all rolled into one pint. What’s not to love?

But seriously… it’s my favorite Ben & Jerry’s flavor (besides Half Baked, of course, because I’m not THAT perfect guys), so here I am writing this post on a public platform, begging B&J to never, ever discontinue the delicious Liz Lemon.

Anyway, I digress… but to cut the story short, the mix of lemon and lavender flavors is what inspired this week’s white chocolate truffles treat. Enjoy!

  1. 8 oz. white chocolate (chocolate chips are preferable for a quicker melting process)
  2. 2 tbsp butter
  3. 6 tbsp heavy whipping cream
  4. 1 tbsp grated lemon zest
  5. Juice from 1/2 squeezed lemon
  6. 1 tbsp lavender buds (check the herb section in your closest Whole Foods if you don’t know where to find them)
  7. Edible cake sparkles for decoration (I used these; you can try sanding sugar too)
  1. In a small saucepan, combine the whipping cream, butter, lavender, lemon zest and lemon juice
  2. Place over low heat and bring to a simmer while constantly stirring
  3. Take off heat, and pass the mixture through a sieve to extract lavender and lemon zest.
  4. While the mixture is still warm melt in the chocolate. If necessary, continue melting in a double boiler. Do not melt the chocolate over direct heat!
  5. Once you have an even mixture with the chocolate, pour the ganache (cream & chocolate mixture) into a bowl and leave a room temperature for up to 5 hours.
  6. At this point, the mixture should be hard enough to hold whatever form you wish. Use a tablespoon or small ice cream scooper to place small heaps of the truffle mix onto a baking sheet lined with parchment paper. If the mixture is still too soft to mold, place in freezer for 15 minutes
  7. Remove sheet from freezer, and quickly roll each heap between your hands to create small smooth balls, and place back onto plate, rack, or into small cupcake baking cups. Dust edible cake sparkles/sanding sugar over all of the truffles and finish with a pinch of lavender atop each truffle.
  8. Refrigerate until ready to serve.
Adapted from Adventures in Cooking
coco bassey https://cocobassey.com/

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