Lavender, Basil, and Thyme Infused Truffles

The uses for perennial herbs are endless, so why not make them into chocolate? Everyone is familiar with the classic chocolate-mint combo, however basil, chamomile, lavender, and thyme can all make excellent additions. Paired with a luxuriously smoo… — The uses for perennial herbs are endless, so why not make them into chocolate? Everyone is familiar with the classic chocolate-mint combo, however basil, chamomile, lavender, and thyme can all make excellent additions. Paired with a luxuriously smooth center, these plant-based and plant-infused truffles are sure to be a hit. (Photo credit: Emily Anderson)

| Yield: 16 servings | Time: 45 minutes (active) |

Ingredients

Base

20 ounces vegan chocolate chips or bars

1 cup coconut cream

¼ cup unsweetened cocoa powder

1 tablespoon coconut oil

Lavender and vanilla

½ tablespoon dried lavender flowers

¼ teaspoon vanilla extract

Basil and black pepper

1 tablespoon fresh basil leaves

2 teaspoons black peppercorns

Thyme and sea salt

6 fresh thyme sprigs

Chamomile and cinnamon

2 tablespoons dried chamomile flowers

1 4-inch stick of cinnamon

Preparation

Add the coconut cream to a small pan and bring it to a simmer. Take it off the heat and immediately divide it between 4 heat-safe, non-metal bowls (¼ cup in each).

Add each flavoring to one of the four bowls, so that you have a different truffle flavor in each. Let the herbs and spices steep for 15-20 minutes. If the cream starts to get cold, you can heat it back up in a pot or in the microwave.

While the cream is infusing, prepare the chocolate. If you’re using chocolate chips, simply add a little less than ½ cup (approximately 2.5 ounces if you have a scale) to each of four bowls. If you’re using a chocolate bar or large chunks, chop the chocolate into rough, chip-sized pieces before measuring.

Next, begin filtering each cream. Start by microwaving the cream for 15 seconds (or heating it on the stove briefly) to be just hot enough to melt the chocolate.

Place a fine strainer over the first bowl of chocolate and pour in one bowl of infused cream. The strainer should catch most of the herbs and spices. Compost the herbs and give the strainer a quick rinse. Stir the mixture until the chocolate and cream have combined. Add a note to remember which flavor it is. Repeat this process with the remaining three flavors.

Once you have combined the chocolate and cream, place each labeled bowl in the refrigerator. Let them chill for 2-3 hours or until firm. You can test this by seeing if a spoon inserted into the chocolate will remain upright.

Place the ¼ cup of cocoa powder on a plate or in a shallow bowl and prep a metal baking sheet with parchment paper. Remove the chocolate-cream mixture from the refrigerator and begin scooping it out and rolling it into balls about 1” in diameter. Roll each ball in cocoa powder until lightly coated and shake off any excess powder if needed before placing on the prepared baking sheet. Repeat this process for all the flavors.

When you’re finished forming the filling, place the baking sheet in the freezer for 3-4 hours or overnight.

When the filling has frozen, begin preparing the chocolate coating. Take the remaining 10 ounces of chocolate and melt it, either by microwaving and stirring in 30 second intervals or using a double boiler method. Be careful not to overheat and burn the chocolate!

Once the chocolate is melted, add 1 tablespoon of coconut oil and stir to combine. Then, remove the filling from the freezer and begin rolling the balls one at a time using two teaspoons. Once coated, hold the truffle over the bowl for a moment using the two spoons to allow the excess chocolate to drain off. Then, place the truffle back on the baking tray. You will likely notice that the coating hardens very quickly. Repeat with the remaining truffles.

If you want, you can decorate your truffles to distinguish between different flavors. You can drizzle some of the remaining coating to form lines or patterns. You can also top the thyme truffle with sea salt and the basil truffle with cracked black pepper. Simply dollop a little extra coating on the top and sprinkle on salt or pepper.

When you’re done coating and decorating, place the truffles in the refrigerator and allow them to set for 1 hour. Then they should be ready to eat or package!

Store truffles in the refrigerator or a dark cool space.

Zero waste tip: Allow leftover chocolate coating to harden on a sheet of parchment paper to eat later. Make sure to compost the herbs and spices that you used for infusing.

Zero-waste tips

Allow leftover chocolate coating to harden on a sheet of parchment paper to eat later.
Make sure to compost the herbs and spices that you used for infusing.