Lavender Truffles

Directions

1. 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. 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. 3
   In another small saucepan bring the cream to a simmer, whisking constantly.
4. 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. 5
   Pour the hot mixture by the fine mesh sieves and stir it good. Make sure all the chocolate melts!
6. 6
   Let the ganache chill at room temperature for 2 hours then chill it for one more hour in the refrigerator.
7. 7
   Place half packet of the cacao to a large plate to roll the truffles.
8. 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. 9
   You can store them in a cool place for a week. Bon Apetit!