recipe adapted from www.designsponge.com
Prep Time: 15 minutes. Yield: 20 truffles.
Line a rimmed baking sheet with wax paper. Set aside.
Bring the whipping cream to a gentle simmer in a heavy-bottomed saucepan.
Remove the pan from the heat, stir in the lavender buds and cover with a lid. Steep for 12 minutes.
Using a fine mesh sieve, strain the whipping cream, discarding or composting the lavender buds. Whisk in the honey.
Place the chopped-up chocolate in a medium-size bowl. Pour the hot infused honey and lavender milk over the chocolate. Stir vigorously to fully incorporate the chocolate into the milk.
Set the ganache aside to chill at room temperature for several hours. Alternatively, chill the ganache in the refrigerator until it firms up a bit, about 30–45 minutes.
Using a small scoop or melon baller, form the ganache into balls. It's perfectly fine for the truffles to look a bit cobbled and not perfectly round. They're called “truffles” after all because of their resemblance to the dark, rounded balls of fungi that grow in the soil around the bases of trees.
Place a generous amount of cocoa powder in a shallow bowl. Roll the truffle rounds in the cocoa. This is messy business, so keep your hands floured and enjoy the mess for what it is!
Transfer the cocoa-dusted truffles to the prepared baking sheet. Once you've prepared all the truffles, place them in a lidded container. Store in a cool, dry place or refridgerator, and consume within 7–10 days.