Lavender Truffles

• 110 grams heavy whipping cream
• 1 1/2 tablespoons 1 1/2 Tablespoons lavender buds
• 2 tablespoons Honey
• Dutch process cacao

1. Chop the chocolate as much as you can (the largest piece should size a pea), place a fine mesh sieve on top of the chocolate.
2. In a small saucepan cook the honey and lavender. Let the honey bubble for some seconds then take it off from the heat
3. In another small saucepan bring the cream to a simmer, whisking constantly.
4. Add the cream to the honey & lavender mix. Cover the pan with a lid and let it steep for 10 t0 15 minutes (no less than 10, no more then 15)
5. Pour the hot mixture by the fine mesh sieves and stir it good. Make sure all the chocolate melts!
6. Let the ganache chill at room temperature for 2 hours then chill it for one more hour in the refrigerator.
7. Place half packet of the cacao to a large plate to roll the truffles.
8. Use a small scoop and form little balls from the ganache, roll them in the plate until it all covered up by cacao. But them in a box, covered by a baking sheet, for storage.
9. You can store them in a cool place for a week.rnrnBon Apetit!

heavy whipping cream, lavender buds, honey, dutch

Taken from food52.com/recipes/31741-lavender-truffles (may not work)