Step 1

Place white chocolate pieces in a medium bowl. Set aside.

Step 2

Combine cream and lavender in a small saucepan.

Step 3

Heat over medium low heat until the cream starts to bubble around the edges.

Step 4

Turn off heat and allow to steep for 5 minutes.

Step 5

Strain into bowl with chocolate pieces.

Step 6

Melt chocolate mixture in the microwave in 15 second increments, stirring after each, or over a bain marie, until chocolate is melted and smooth.

Step 7

Stir in honey.

Step 8

Mix in food coloring, if using.

Step 9

Pour into a clean pan and cover with plastic wrap.

Step 10

Refrigerate until set, about 3 hours.

Step 11

Use a small cookie scoop (or a 1 1/2 teaspoon measuring spoon) to scoop out truffles.

Step 12

Coat hands with powdered sugar.

Step 13

Roll each truffle into a ball.

Step 14

Place in freezer until cold, 15-20 minutes.

Step 15

Dip in white chocolate.

Step 16

Place on sheet pan line with parchment paper.

Step 17

Allow to set.