Lavender Truffles

Feast Local
by Feast Local
20 Truffles
1 hr 10 min

It is no secret that I love all things sweet. Brownies, cookies, you name it. If it has sugar, I’m a fan. That said, there are few things I love as much as truffles. Few things beat biting into a hard chocolate layer to find a gooey center. And by few things I mean maybe only the butter cake from Mastro’s steakhouse. Just maybe. But my undying love for that cake is a story for another day.

Truffles are incredible and oh so versatile. If you have any old boxed cake mix or even a can of sweet and condensed milk in your pantry, you already have the perfect base to make truffles. Just add a touch of flavor. In my case, I used ricotta to make it light and fluffy, and lavender simple syrup for a sweet and floral kick. I have also had success with using pantry staples such as raspberry preserves and even sugary cereal! Which btw, if you haven’t tried my fruity pebble truffles be sure to, they’re killer!!

My point is, truffles are delicious, versatile, and of course, always a fan favorite!

So what’re you waiting for. Take your next socially distant dinner party to the next level and whip these up for your friends and family!

Recipe details
  • 20  Truffles
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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Lavender Truffles
  • 1 Angel Food Cake
  • 1 Tbs Dried Lavender Buds
  • 1/4 Cup Ricotta Cheese
  • 12 Oz White Chocolate Chips
  • 2 Tbs Canola Oil
Lavender Simple Syrup
  • 2 Tbs Dried Lavender Buds
  • 1/2 Cup White Cane Sugar
  • 1/2 Cup Water
Lavender Simple Syrup
Make the Lavender Simple Sugar. Add water, sugar, and dried lavender buds to a small sauce pan and bring to a boil. Turn the heat to low and simmer for 2 minutes. Remove the pan from heat and let the lavender buds seep for 30 minutes while it cools. Then strain the lavender buds out and set the simple syrup aside.
Add the angel food cake, and Tbs of lavender buds to a food processor. Pulse until crumbly. Add in the ricotta cheese and 2 Tbs of the lavender simple syrup. Continue pulsing until it sticks together.
Form 1-inch size balls and place on a baking tray. Place in the freezer to freeze for 30 minutes.
Add white chocolate chips to a microwave-proof bowl along with the canola oil. Melt according to the package’s directions (typically 20 second increments with mixing in-between works well.)
Coat your truffles in the white chocolate and decorate with sprinkles, chocolate drizzles, more lavender buds, whatever your heart desires!
Stick back into the freezer until you are ready to serve!
Feast Local
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