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    Recipes » Desserts » French Desserts

    Dark Chocolate Lavender Blueberry Truffles

    Published: Mar 6, 2014 · Modified: May 29, 2020 by Marissa Stevens · 20 Comments

    Gluten FreeVegetarian

    This post may contain affiliate links.

    Jump to Recipe

    An unexpected treat, an exchange, a puzzle with a prize, a muse, and photo anxiety led to this post.

    It began with a tiny chocolate bar, just a bite, that a local grocery store was handing out to customers on Valentine's Day. The brand was Dagoba and the flavor was Lavender Blueberry. The combination sounded strange, but I loved the flavor - deep chocolate with sweet tangy dried blueberries and delicate lavender scent.

    Dark Chocolate Lavender Blueberry Truffle

    I'd already decided to make truffles for this month's Leftover’s Club exchange, but hadn't decided on a flavor. That little bite made my decision. 

    This month my partner is Elizabeth of In the Loop a blog worth exploring - as she puts it, "A combination of food, music and fancy things to keep you in the loop." She has a recipe for Banana Nut Granola that I can't wait to try.

    Dark-Chocolate-Lavender-Blueberry-Truffles_

    Which brings me to the puzzle with a prize - I posted the image below to Facebook and had some very creative guesses. One of them, Chocolate Covered Blueberry Lavender Jellies. Well, no, but where can I find those?

    What-Am-I-Making

    I found my truffle making muse from the lovely Elise of Simply Recipes.  The process couldn't be easier. Heat whipping cream to a simmer, add chocolate and wait a moment to let it melt. Stir until the chocolate is a silky smooth ganache and add flavorings, nuts, dried fruits, or anything else you can dream up. Then refrigerate the mixture until it's firm enough to scoop into balls (but not so firm that the truffles turn out more rustic than round, ahem) and coat with cocoa powder.

    Dark-Chocolate-Lavender-Blueberry-Truffles-

    Then there was the photo to consider. I'd taken 3 that I liked (all pictured in this post), and asked for opinions on which was best. The one above got the most votes, but in the end humor won. Felisha, made the astute and funny comment that the image with the truffles in the bowl actually LOOK like truffles - you know the black wrinkled fungus variety. And I hadn't considered that chocolate truffles were likely named because of the similar appearance (duh).

    Which Picture facebook contest

    Have you made it this far? Wow, thanks! I believe I owe you a truffle, a lavender blueberry one.

    More of My Favorite Desserts

    • Homemade Almond Joy
    • Chocolate Panna Cotta
    • Crepe Cake
    • Fudgy Dark Chocolate Beet Brownies
    • S'mores Brownies

    Dark Chocolate Lavender Blueberry Truffles

    Marissa Stevens
    Experiment with the amount of lavender extract - adding a little at a time until you achieve the floral intensity you prefer.
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 5 minutes mins
    Total Time 25 minutes mins
    Course Dessert, Snack
    Servings 35 large truffles
    Calories 85 kcal
    Prevent your screen from going dark

    Ingredients
      

    • ¾ cup heavy whipping cream
    • 12 ounces dark chocolate pieces (I used 67% cacao)
    • 1 teaspoon real vanilla extract
    • 1 teaspoon lavender extract
    • ⅓ cup dried blueberries

    For the Coating

    • 1 tablespoon lavender flowers
    • 2 tablespoons powdered sugar
    • ¼ cup cocoa powder

    Instructions
     

    • Bring whipping cream to simmer in a small saucepan over medium-low heat.
    • Remove from heat and add chocolate pieces. Wait about 1 minute to allow the chocolate to begin to melt and then stir with a rubber spatula until the mixture becomes shiny and smooth. Stir in vanilla and lavender extracts and dried blueberries. Transfer mixture to a shallow rectangular dish or bowl. Allow to cool.
    • Once cool, refrigerate until the chocolate mixture is firm enough to shape into balls, 1 to 2 hours.
    • Meanwhile, make the coating. With a food processor running add lavender flowers the sugar and cocoa powder. Process until a uniform powder forms, about 30 seconds. Transfer to a small bowl.
    • When chocolate mixture is firm, line a baking sheet with parchment paper.
    • Scoop chocolate mixture out with a teaspoon or small stainless steel scoop. Quickly roll between your hands to form a bowl and transfer to bowl of cocoa mixture - turn to coat and transfer to baking sheet. Repeat with remaining chocolate mixture.
    • Cover truffles lightly with plastic wrap and refrigerate overnight. Serve or store in refrigerator.

    Nutrition

    Calories: 85kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 7mgSodium: 4mgPotassium: 94mgFiber: 1gSugar: 4gVitamin A: 80IUVitamin C: 1mgCalcium: 13mgIron: 1mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Shannon says

      December 15, 2022 at 2:43 pm

      How did you get the lavender garnish to stick to the truffles?

      Reply
      • Marissa Stevens says

        December 16, 2022 at 2:11 pm

        Hi Shannon! The little lavender buds are just sprinkled on, more as a garnish.

        Reply
    2. Mary (The Godmother @ Goodie Godmother) says

      January 20, 2015 at 11:02 am

      These just look incredible! I'm saving the recipe to try in the future!

      Reply
    3. Joanne says

      March 10, 2014 at 4:23 am

      Such a unique combination of flavors! These are the kind of truffles that make you go WOW.

      Reply
    4. Cheryl says

      March 09, 2014 at 3:50 pm

      They look so yummy, I'm even thinking about giving truffles a try! Saved to my yumprint.com dessert cookbook! HUGS

      Reply
    5. Marissa says

      March 07, 2014 at 2:23 pm

      Thanks Elizabeth! 🙂

      Reply
    6. Lorraine @ Not Quite Nigella says

      March 06, 2014 at 7:58 pm

      Hehe I'll happily take one of those! I love lavender, rose and violet with sweets 😀

      Reply
      • Marissa says

        March 07, 2014 at 2:22 pm

        I do too - in fact, I think violet or rose, just a hint, would work well in this recipe.

        Reply
    7. Marie @ Little Kitchie says

      March 06, 2014 at 4:59 pm

      I LOVE lavender in desserts. These sound so good!

      Reply
      • Marissa says

        March 07, 2014 at 2:22 pm

        Me too, adds a little romance right?

        Reply
    8. Elizabeth Batte says

      March 06, 2014 at 2:18 pm

      YUM!!! I love all things lavender. Can't wait to try these!!

      Reply
      • Marissa says

        March 07, 2014 at 2:21 pm

        Hope you enjoy them Elizabeth - the cookies you sent are so delicious!

        Reply
        • Elizabeth Batte says

          March 12, 2014 at 7:16 am

          5 stars
          Marissa, I forgot to tell you, but these were FABULOUS!! We gobbled them up!

          Reply
          • Marissa says

            March 12, 2014 at 9:22 am

            Awww, thanks Elizabeth!!!

            Reply
    9. Shaina says

      March 06, 2014 at 2:10 pm

      Oh my gosh...these flavors...I can't even...I really want these. right. now.

      Reply
      • Marissa says

        March 07, 2014 at 2:21 pm

        wish I could hand you one... 🙂

        Reply
    10. Faye says

      March 06, 2014 at 2:06 pm

      What a great flavor combination!

      Reply
      • Marissa says

        March 07, 2014 at 2:20 pm

        I agree - love fruit and floral with chocolate...

        Reply
    11. sandra says

      March 06, 2014 at 12:08 pm

      I like picture number 1, but then I have a thing for circles. I do like the little lavender garnishes on each truffle and the way they are so in focus - a really nice shot.

      Reply
      • Marissa says

        March 06, 2014 at 2:14 pm

        Thanks Sandra!

        Reply

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