Lavender Milk Chocolate Truffles

Lavender Milk Chocolate Truffles

The Spruce / Elizabeth LaBau

Prep: 60 mins
Cook: 0 mins
Total: 60 mins
Servings: 36 servings
Nutrition Facts (per serving)
110 Calories
7g Fat
10g Carbs
1g Protein
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Nutrition Facts
Servings: 36
Amount per serving
Calories 110
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 22%
Cholesterol 9mg 3%
Sodium 18mg 1%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 2%
Total Sugars 9g
Protein 1g
Vitamin C 0mg 0%
Calcium 35mg 3%
Iron 0mg 2%
Potassium 68mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lavender Milk Chocolate Truffles pair the mild, smooth taste of milk chocolate with the delicate flavor of lavender. I like the way these look when cut into squares and sprinkled with a pinch of lavender on top, but you can roll them into traditional circles and decorate them however you'd like. If you love the taste of lavender in your candies, you might also enjoy Lavender-Vanilla Bean Marshmallows.


  • 10 ounces milk chocolate, finely chopped

  • 1/2 cup plus 1 tablespoon heavy cream

  • 1 tablespoon culinary lavender , plus more for decorating if desired

  • 2 tablespoons unsalted butter, room temperature

  • 1 pinch salt

  • 12 ounces milk chocolate candy coating, or tempered chocolate

Steps to Make It

  1. Gather the ingredients.

  2. Place the chopped chocolate in a medium heat-safe bowl.

  3. Line an 8x8-inch pan with cling wrap, and set aside for now.

  4. Pour the cream into a small saucepan and place it over medium heat.

  5. Bring the cream to a simmer, and once it just starts to boil, remove it from the heat and stir in the dried lavender.

  6. Cover the saucepan with a tight-fitting lid and let it sit at room temperature for 10 minutes to infuse the cream with flavor. (Let it sit for 15 minutes if you enjoy a stronger lavender flavor.)

  7. After 10 minutes, remove the lid and return the pan back to the heat, and heat it until it simmers.

  8. Pour the hot cream through a mesh strainer over the chopped chocolate, to strain out the lavender.

  9. Let the bowl sit undisturbed for one minute, to soften the chocolate.

  10. After a minute, gently whisk the chocolate and cream together until the chocolate melts and you have a smooth, shiny mixture.

  11. Add the room temperature butter and the pinch of salt, and whisk together. This is your ganache.

  12. Pour it into the prepared 8x8 pan and spread it into an even layer.

  13. Press a layer of cling wrap on top of the ganache so that it doesn't form a skin, and let it sit until it comes to room temperature.

  14. Once at room temperature, refrigerate the ganache until it is firm enough to cut cleanly, about 90 minutes.

  15. After the ganache is firm, remove it from the pan.

  16. Melt the candy coating, and spread a small amount in a very thin layer on top of the block of ganache.

  17. Once it sets, flip the ganache upside-down (so the coating layer is on the bottom and peel off the plastic wrap.

  18. Cut the ganache into 36 small squares.

  19. Use dipping tools or a fork to dip the ganache squares in the melted candy coating. The layer of coating on the bottom of the squares should make this task much easier by providing a "foot" of chocolate to rest on the dipping tools.

  20. Place the dipped truffles on a sheet of parchment or waxed paper. If desired, sprinkle the tops with a pinch of dried lavender while the chocolate is still wet.

  21. Let the coating set completely, then serve.

  22. Enjoy!


Store Lavender Milk Chocolate Truffles in an airtight container in the refrigerator. For the best taste and texture, bring them to room temperature before serving.