Lavender Truffles

I LOVE the lavender truffles from Hedonist Chocolates!  When my husband accidentally forgot to order them for me, I had to make my own version.  Note – I followed the recipe for Ghiradelli White Chocolate Truffles, and modified it slightly.


  • 8 ounces Ghirardelli White Chocolate Baking Bar
  • 1/3 cup plus 2 tablespoons heavy cream
  • 2 tablespoon dried lavender buds (Make sure they are food grade – I get mine at the renaissance faire ;))
  • 1 tablespoon unsalted butter
  • 1 cup of Ghiradelli premium dark chocolate chips
  • 1 cup cocoa powder


  1. Place lavender buds in disposable tea bag, tea ball or cheesecloth tied with string.

    I added 2 Tablespoons of lavender buds to a disposable tea bag.

  2. In a small saucepan, bring the cream and packet of lavender buds to a simmer. Simmer for an additional minute or until the desired lavender-y-ness is reached.

    I brought the cream to a simmer with the lavender and let simmer for an additional minute. (You should do this on your preference of lavender flavor – I wanted them very lavender-y)

  3. Add the butter and stir until melted. Add the white chocolate. Stir with a wooden spoon until completely melted and smooth.

    Finally I removed from heat and added the white chocolate as per the instructions.

  4. Remove from the heat and pour into a shallow bowl. Cool, cover, and refrigerate the mixture until firm, at least 2 hours, or overnight.
  5. Using a melon baller or small spoon, roll the mixture into 1″ balls.
  6. In a double boiler melt Ghiradelli dark chocolate.
  7. Roll balls in the melted chocolate, then immediately roll in cocoa powder.
  8. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.


Here’s the inside view of those lavender truffles!