Lavender and Chocolate Ganache Recipe

The combination of French lavender and rich Belgian chocolate creates a smooth, floral-infused ganache.

It is perfect for filling macarons, cakes, or pastries. This recipe balances the delicate, aromatic notes of lavender with the deep intensity of dark chocolate, resulting in a luxurious and flavorful treat.

• Yields: Enough for 20 macarons or as a filling for cakes and pastries

• Prep time: 10 minutes

• Resting time: 1 hour

• Total time: 1 hour 10 minutes

Ingredients

To achieve the best flavor, use high-quality ingredients:

• ½ cup (115g) heavy whipping cream – This gives the ganache a creamy texture and helps blend the flavors.
• 120g dark chocolate, finely chopped – A good-quality Belgian or French dark chocolate with at least 60% cocoa provides a smooth and intense taste.
• 2g French lavender – Dried culinary-grade lavender adds a floral aroma and a hint of sweetness.

Equipment Needed

For an easy and successful ganache, gather these kitchen tools:

• Small saucepan – To heat the cream and infuse the lavender.
• Fine mesh sieve or cheesecloth – To strain the lavender from the cream.
• Mixing bowl – A heatproof bowl for melting the chocolate.
• Silicone spatula – Essential for mixing and ensuring a smooth texture.

Step-by-Step Directions

Step 1: Heat the Cream with Lavender

Infusing the cream with lavender is key to creating a well-balanced floral flavor:

• Pour the heavy cream into a small saucepan.
• Add the dried lavender and stir gently to combine.
• Heat the mixture over medium heat until it begins to simmer. Do not let it boil too hard, or the cream may scald.
• Once simmering, remove the saucepan from the heat and cover it with a lid. Let it steep for 5-10 minutes to fully infuse the lavender flavor.

Macarons filled with chocolate and lavender ganache

Step 2: Strain the Cream

To prevent the ganache from having an overpowering lavender taste or unwanted texture:

• Place a fine mesh sieve or cheesecloth over a heatproof bowl.
• Slowly pour the infused cream through the sieve to remove the lavender buds.
• Press lightly on the lavender with the back of a spoon to extract all the flavors, then discard the lavender.

Step 3: Melt the Chocolate

Properly melting the chocolate ensures a smooth ganache:

• Finely chop the dark chocolate and place it in a heatproof mixing bowl.
• Gently pour the strained hot cream over the chocolate.
• Let the mixture sit for 1-2 minutes to allow the chocolate to soften.
• Step 4: Stir to Create a Smooth Ganache

The way you mix the ganache affects its texture:

• Using a silicone spatula, start mixing in the center of the bowl.
• Stir in small circular motions, gradually working outward.
• Continue mixing until the chocolate is fully melted and the ganache is smooth and glossy.

Step 5: Let the Ganache Rest

Allowing the ganache to chill helps it reach the perfect consistency:

• Cover the bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
• Place the ganache in the refrigerator and let it chill for at least 1 hour.
• Once cooled, the ganache will thicken and be ready to use.

How to Use the Ganache

This ganache is incredibly versatile and can be used in many ways:

For Macarons:

• Transfer the ganache to a piping bag fitted with a small round tip.
• Pipe a small amount onto the center of a macaron shell.
• Gently press a second shell on top to form a sandwich.
• Let the filled macarons rest in the fridge for 24 hours to enhance the flavor.

For Cakes & Cupcakes:

• Spread the ganache between cake layers for a floral, chocolatey filling.
• Use it as a glaze by gently reheating and pouring over cakes.

For Truffles:

• Once chilled, scoop small portions of ganache and roll into balls.
• Coat in cocoa powder or crushed lavender sugar for a gourmet treat.

For Drizzling & Dipping:

• Reheat slightly and drizzle over cookies, brownies, or fruit.
• Use as a dip for strawberries, shortbread, or biscotti.

Chef’s Tips & Troubleshooting

1. Ganache Too Thick?

• If the ganache is too firm, let it sit at room temperature for 10-15 minutes before using.
• If needed, gently warm it in the microwave for 5-10 seconds and stir.

2. Ganache Too Thin?

• If the ganache is runny, chill it for longer until it reaches the right consistency.
• Adding an extra 10-15g of chocolate can help thicken it.

3. Overpowering Lavender Flavor?

• If the floral taste is too strong, reduce the steeping time to 5 minutes next time.
• You can also use 1g of lavender instead of 2g for a milder flavor.

4. Enhancing the Flavor

• Add ½ tsp of honey to the cream before heating for a touch of natural sweetness.
• A pinch of sea salt can bring out the depth of the chocolate.
• Try a splash of vanilla extract for an extra layer of complexity.

Storage & Shelf Life

• In the Fridge: Store the ganache in an airtight container for up to 5 days.
• In the Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before using.

Final Thoughts

This Lavender and Chocolate Ganache is a beautifully balanced filling with floral, creamy, and rich chocolate flavors. Whether you're using it for macarons, cakes, or truffles, this recipe will add a gourmet touch to your desserts. Enjoy the delicate aroma of French lavender blended with the smoothness of Belgian chocolate in every bite!