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, it’s important we 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 flavour at all.

Dried lavender is a delight! Its distinctive, soft floral notes brighten up any confection, like in these  Lavender & Lemon Madeleines and  Lavender Scones. Its wonderful for making infused waters, tea, salad dressings, jellies, icecreams…and with chocolate, it works like a charm! You can buy it easily online and if you’re in Delhi/Gurgaon area, do look up Mittal Teas in Sundar Nagar. They keep a stock of this too.

You can play around with any flavouring of your choice. Add some coffee, chai masala, pumpkin spice, 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 fuss-free dessert when entertaining or for gifting.

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAMPINTEREST for more fabulous recipes!

Lavender Chocolate Truffles

Just 3 ingredients & 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!
Servings: 20 Truffles
Author: Natasha Minocha

Ingredients

  • 200 gms Coconut Cream You can use regular cream too.
  • 2 tbsp Dried Lavender
  • 400 gms Dairy free chocolate or Dark chocolate (70%) chips room temperature
  • 100 gms Dairy free chocolate or Dark chocolate (70%) chips melted, for coating

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 helps the lavender get infused in the cream.
  • Strain the lavender cream mixture. Make sure you get the last bit of cream out of the lavender. That's the good bit!
  • Add the warm cream to 400gms of chocolate chips in a medium-size bowl. Gently stir till all chocolate is melted and is smooth and shiny.
  • Transfer to a shallow bowl and refrigerate for 30-40 minutes. Using a small cookie scoop or a tablespoon, scoop out small balls.
  • I like to refrigerate these for 10-15 minutes. Roll into smooth balls and refrigerate again for a few minutes.
  • Dip into melted chocolate and refrigerate for a couple hours till completely set.
  • Store in refrigerator. Enjoy!!

Lavender Chocolate Truffles

Just 3 ingredients & 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!
Course: Dessert
Keyword: chocolate, dairyfree, glutenfree, lavender, truffles, vegan
Servings: 20 Truffles
Author: Natasha Minocha

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 hours till completely set. 
  • Store in the refrigerator. Enjoy!