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Lavender Lemon Truffle Cake

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A match made in heaven—zesty lemon and luscious lavender white chocolate truffles, creamy fragrant bites perfect for spring or Valentine’s Day.

Ingredients

Scale
  • 8 oz white chocolate (use chocolate chips for quicker melting)
  • 2 tbsp unsalted butter
  • 6 tbsp heavy whipping cream
  • 1 tbsp grated lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tbsp culinary lavender buds
  • Finely chopped pistachios, cake sparkles, or powdered sugar (for garnish)

Instructions

  1. In the top portion of a double boiler, combine the heavy cream, butter, lavender, lemon zest, and lemon juice. Over low heat, bring to a gentle simmer, stirring continually.
  2. Remove from heat and strain through a fine sieve to remove the lavender buds and zest.
  3. Return the double boiler to the stove with fresh water in the bottom pot. Add the white chocolate to the warm cream mixture and stir until fully melted and smooth. Do not heat directly.
  4. Pour the ganache into a bowl and let stand at room temperature for up to 5 hours, until firm enough to handle.
  5. Scoop small portions using a teaspoon or melon baller onto a parchment-lined baking sheet. Freeze for 15 minutes.
  6. Remove from freezer and quickly roll each portion between your palms to form smooth balls; return to the parchment sheet.
  7. Roll each truffle in chopped pistachios, cake sparkles, or powdered sugar; top each with a small lavender bud if desired.
  8. Refrigerate until ready to serve.

Notes

  • Garnish options: pistachios, edible cake sparkles, or powdered sugar.
  • For uniform truffles, use a small melon baller.
  • If ganache remains too soft, refrigerate until it firms up before scooping.
  • Adapted from Adventures in Cooking.

Nutrition

Keywords: lavender, lemon, white chocolate, truffles, spring dessert

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