Plum Blossom & Wild Violet White Chocolate Truffles
I’ve made sinfully good Plum Blossom Dark Chocolate Truffles for several years - but this year my sister-in-law made a batch of the chocolate, so I decided to alternately try a white chocolate version. Rich and creamy, I think it brought out the subtle delicate flavours of the Plum and Violet Blossoms beautifully - maybe even better (gasp) than the dark chocolate version.  

Now just a quick note, these plum blossoms are not the standard fruit producing trees, these are the fragrant Ornamental Purple Plum (Prunus cerasifera, Nigra) whose pale pink to white blossoms light up city streets, boulevards and neighborhood lanes. (For more information on identifying this tree see here.) I love that these plum blossoms, which provide the first tremulous signs and scents of spring, transfer their heavenly fragrance so well to cream. 

As does the sweet, demure, purple headed Violet odorata whose flavour has been used to infuse chocolate creams for hundreds of years. Violet creams remain one of the British Royal Confectioners biggest sellers, and it has been used for centuries as a key ingredient in perfumes and in love magic to arouse and stir whirlpools of lust. 

Violets were sacred to love goddesses Venus and Aphrodite and was used by Roman courtesans to drive men wild and scent their erogenous zones. (For more on the folklore and identification of Violet, plus a recipe see here)

Gathering plum blossoms is easy. Just grab a branch and pluck the abundant flowers off the slender stems (making sure to leave behind all traces the toxic leaves). For this recipe you’ll feed about ¾ cup loosely packed blossoms. Gathering violets is also pretty simple. Again just pinch the about ¾ of a cup flower heads off the stems and pile them into a container.

 I infused the whole flower heads in the cream (after a little muddling or rough chopping) but those blossoms mixed directly into the white chocolate, I removed each petal separately. 

These will be minced before going directly into the mixture, so they need to be small. But you will do this after you infuse the rest of the blossoms in cream - these will be strained out later.

The rest of the process pretty simple too - and I guarantee that you will be well rewarded for minimal effort!  But better act fast! Already here in Victoria the falling blossoms are already rendering sidewalks snowy pink, and while the violets have a little time left, they will likely cease blooming in a month. So if you’d like to try these divine Truffles you need to get harvesting, this is one sweet taste sensation you don’t want to miss! 


Plum Blossom & Wild Violet White Chocolate Truffles

  • 8 ounces chopped white chocolate
  • 1/3 cup plus 2 tablespoons heavy cream
  • 1 tablespoon butter
  • 1 & ¼ cup fresh minced plum blossom and wild violet blossoms
  • Two tablespoons of icing sugar for dusting

Directions

  1. In a small saucepan, bring the cream to a simmer. Remove from heat and add 1 cup of shredded blossoms. Let sit overnight or 8 hrs.
  2. Strain blossoms from cream. Reheat and add the butter and stir until melted. Add the chopped white chocolate. Stir until completely melted and smooth.
  3. Remove from the heat and pour into a shallow bowl. 
  4. Allow to cool for ten minutes. Add remaining ¼ cup of blossoms. Stir to distribute evenly throughout the chocolate mixture.
  5. Cool, cover, and refrigerate the mixture until firm, at least 4 hours.
  6. Using a melon baller or small spoon, roll the mixture into 1" balls. 
  7. Roll in or sprinkle with icing sugar.
  8. Eat immediately or refrigerate in an airtight container for up to 2 weeks.