Lavender Chocolate Truffles
Just 3 ingredients and a little bit of your time... that's all you need to make the most exquisite vegan Lavender Chocolate Truffles! All your chocolate cravings end here, I promise!
This is no empty promise. The loveliest chocolates can be made right in your kitchen. And truffles are the easiest to start with. There is just one ratio you need to keep in mind- 2 parts chocolate and 1 part cream. Since this recipe has only three ingredients, we must use the best quality ones.
Nowadays, procuring excellent chocolate is not a difficult task. Most of the supermarkets and online stores carry wonderful brands, international as well as domestic. I particularly enjoy the vegan Indian brands in the market now. You can use any of your choice. The other ingredient here is cream. I just go with any of the known local brands. They work very well here. In this recipe though, I went dairy-free with coconut cream. Thanks to all the infused lavender, there is no coconut flavor at all.
Dried lavender is a delight! Its distinctive, soft floral notes brighten up any confection. It's wonderful for making infused waters, tea, salad dressings, jellies, ice creams...and with chocolate, it works like a charm! You can buy it easily online and if you're in the Delhi/Gurgaon area, do look up Mittal Teas in Sundar Nagar. They keep a stock of this too.
You can play around with any flavoring of your choice. Add some coffee, chai masala, pumpkin spice, and maybe even some peanut or almond butter. You can roll them in cocoa powder, ground almonds/hazelnuts/pistachios, dip them in chocolate, or just eat them plain. They are rich, decadent, and absolutely irresistible! Perfect as a fuss-free dessert when entertaining or for gifting.
Recipe
Lavender Chocolate Truffles
Ingredients
- 200 gms Coconut Cream You can use regular cream too.
- 2 tbsp Dried Lavender
- 400 gms Dark chocolate chips - dairyfree or 70% room temperature
- 100 gms Dark chocolate chips - dairyfree or 70% melted
Instructions
- Combine the cream and dried lavender in a small saucepan. On low heat, bring to a gentle simmer. Take off the heat immediately and let the mixture cool for 10 -15 minutes. This process helps the lavender get infused in the cream.
- Strain the cream lavender mixture. Make sure you get the last bit of cream out of the lavender. That's the good bit.
- Add the warm cream to the chocolate chips in a medium-size bowl. Gently stir till the chocolate is all melted and smooth.
- Pour the ganache into a shallow pan and refrigerate for 30-40 minutes. Use a small cookie scoop or a tablespoon to make balls.
- I like to refrigerate the ganache balls for 10-15 minutes again. Roll into smooth balls. Refrigerate again for a few minutes. Dip in melted chocolate and refrigerate for a couple of hours till completely set.
- Store in the refrigerator. Enjoy!
