A Provençal-inspired chocolate ganache infused with lavender, honey, and extra virgin olive oil.

Prep Time: 15 minutes

Chill Time: 2 hours

Makes approx. 500g ganache, or 30 truffles

Ingredients

200g 70% single-origin dark chocolate

200ml double cream

20g lavender honey

1 tsp dried culinary lavender buds

1 tbsp extra virgin olive oil

Pinch of fine sea salt

Method

1. Infuse the cream:

In a small saucepan, gently heat the double cream with the lavender buds until just simmering. Remove from the heat and steep for 10 minutes. Strain out the lavender.

2. Prepare the chocolate:

Finely chop the chocolate and place in a heatproof bowl.

3. Make the ganache:

Reheat the cream until hot but not boiling. Pour over the chocolate. Let sit undisturbed for 2 minutes.

4. Stir gently:

Starting at the centre, stir in slow, concentric circles until fully emulsified and glossy.

5. Add the flavour notes:

Stir in the honey, olive oil, and sea salt. (The olive oil lends Mediterranean warmth and silkiness.)

6. Cool and set:

Cool to room temperature, then pipe into chocolate shells, or if hand rolling, refrigerate for 2 hours or until firm.

Chef’s Tip:

For neat truffles, dust your hands with cocoa powder before rolling. Garnish with a sugared lavender bud for a hint of elegance.

Interesting Fact:

Lavender has been used in Provençal cuisine for centuries — a key element in Herbes de Provence. While often associated with soap or sachets, it brings delicate floral depth to chocolate, especially when balanced by honey and olive oil.

Shelf Life & Storage:

Store refrigerated in an airtight container for up to 7 days (no way they’ll last that long with me around)

Bring to room temperature before serving

Freezer-friendly for up to 1 month

Enjoy!