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Place white chocolate pieces in a medium bowl. Set aside.
Combine cream and lavender in a small saucepan.
Heat over medium low heat until the cream starts to bubble around the edges.
Turn off heat and allow to steep for 5 minutes.
Strain into bowl with chocolate pieces.
Melt chocolate mixture in the microwave in 15 second increments, stirring after each, or over a bain marie, until chocolate is melted and smooth.
Stir in honey.
Mix in food coloring, if using.
Pour into a clean pan and cover with plastic wrap.
Refrigerate until set, about 3 hours.
Use a small cookie scoop (or a 1 1/2 teaspoon measuring spoon) to scoop out truffles.
Coat hands with powdered sugar.
Roll each truffle into a ball.
Place in freezer until cold, 15-20 minutes.
Dip in white chocolate.
Place on sheet pan line with parchment paper.
Allow to set.