As simple as can be.
honey lavender truffles
1/2 cup heavy cream
2 tablespoons food grade lavender (available at health food stores), plus more for garnish
1 1/2 cups the best semi-sweet chocolate chips (I use Guittard)
1 tablespoon very good honey
1 teaspoon sanding sugar (optional)
Line a medium size loaf pan with parchment paper and use binder clips to keep the paper up and out of the way. Set aside.
In a small saucepan, gently bring the cream to a boil. Remove from heat. Stir in lavender. Cover, and let steep for 30 minutes.
Using a fine mesh sieve, strain the cream into a microwave safe bowl. Heat the lavender infused cream, once again, to almost boiling--about 30 seconds in the microwave.
Pour chocolate chips into the lavender infused cream, along with the honey. Let rest for 30 seconds. Gently whisk the melting chocolate and honey into the cream. Continue to whisk until the mixture is beautifully glossy. If there are still several unmelted bits of chocolate, microwave for 20 seconds and stir again.
Pour melted chocolate into the prepared pan. Refrigerate for 2 hours. Remove the cooled brick of chocolate and place on a cutting board. Slice into small squares and garnish with lavender buds and sanding sugar, if desired. Keep cool until ready to serve.