Lavender Lemon White Chocolate Truffles

Hi Bakers,

There is an unusual ingredient that makes these Lavender Lemon Truffles naturally purple...The secret to this stunning natural purple color isn't lavender or food coloring??  These truffles are as beautiful as they are delicious, with a dreamy floral-citrus flavor that tastes like something straight out of a gourmet patisserie.

Here’s the twist: I used dried purple sweet potato powder and a few blueberries to create that vibrant hue—no artificial dyes, no weird aftertaste—just smooth, creamy white chocolate infused with lemon and a whisper of lavender. Trust me, this combo hits all the right notes for foodies and curious candy lovers.

Would you try this naturally-colored, flavor-packed truffle? I hope you do! ~Carolyn

Lavender Lemon White Chocolate Truffles

3/4 cup heavy cream

1/2 tablespoon butter

zest of a small lemon

1 tablespoon lavender syrup*

1.5 tablespoons dried lavender

5-7 frozen blueberries (for color)

1 3/4 cups white chocolate chips 

1.5 teaspoons dried purple sweet potato powder (I used Suncore Brand for mine)

Dark chocolate, melted

Dried lavender flowers (to garnish)

Put the white chocolate in a medium-sized microwave-safe bowl and set aside. Heat the cream, butter, zest, lavender syrup, dried lavender, and blueberries in a small saucepan until simmering. Strain cream over white chocolate and cover for 5 minutes. Mix gently until all the chocolate is melted and the truffles are smooth. If chocolate isn’t melted completely, you can put the bowl in the microwave for a few seconds at a time and stir in-between until melted. Stir in sweet potato powder for color, leave this out if you want. You can’t taste them but the color is so beautiful I had to try it!. Let chill in fridge for 4 hours or until firm. Scoop into 1” balls and roll in your hands until smooth. Place in the freezer for one hour until firm. Dip in melted chocolate and place on a parchment paper-lined plate.  Sprinkle with a few lavender flowers for a pretty effect. Let set in the fridge. Keep refrigerated until ready to eat for up to a week. 

*I made my own, but you can buy it too. Let me know if you want my recipe :)