1 and 1/2 Cups White Chocolate Chips
2 Tablespoons Cream
1/2 Cup Ground Almonds
1 Tablespoon Dried Culinary Lavender
1/2 Teaspoon Vanilla Extract
White Chocolate Coating
1 Cup White Chocolate Chips
1 Tablespoon Cream
1 Tablespoon Milk
Pinch Lavender for Garnish
To make the truffle centre, heat the cream in a double boiler over simmering water until hot. Add the white chocolate, ground lavender, ground almonds, and vanilla extract and stir until the white chocolate melts and the mixture is smooth, then immediately remove from the heat. Allow to cool to room temperature, then place in the refrigerator to chill for 2 hours.
At this point, the mixture should have hardened enough to scoop into a ball. Use a tablespoon to scoop a heaping mound of truffle onto a baking sheet lined with parchment paper. Continue to do this until all of the truffle mixture is on the baking sheet. Place the sheet in the freezer for 20 minutes to help it harden.
While the sheet is in the freezer, make the white chocolate coating. In the double boiler, heat the milk and cream above simmering water until hot. Stir in the white chocolate until melted and smooth. Remove from heat and set aside.
After 20 minutes have passed, remove the pan from the freezer, quickly roll each of the balls between your hands to smooth them out a bit and place them on a wire rack with a baking sheet underneath or a baking sheet lined with parchment paper. Then drizzle the melted white chocolate over the truffles until coated and sprinkle the top of each one with a pinch of lavender, pressing down on the lavender gently to help it stick to the melted white chocolate. Place the wire rack/baking sheet in the freezer for 30 minutes to help the white chocolate harden quickly. Store the truffles in the refrigerator until ready to serve.