Heat the cream and butter for 40 seconds in the microwave, and add chocolate to it. Let it sit for a minute to two and whisk the chocolate till it melts. You may need to microwave it for another 30 seconds, so make sure you are using a microwave safe bowl. Once the chocolate is smooth, whisk in the lavender extract. Cover the bowl with cling film and refrigerate for at least 4-5 hours.

30 minutes before you are ready to roll out your truffles, place a baking tray covered with foil in the fridge to cool, along with two spoons and a fork.

Fill a ziplock bag with ice and wrap it in a kitchen towel. You will need this to keep your hands cold.

Use a spoon to scoop out roughly two teaspoons truffle mixture and place on the foil lined sheet, till you’ve used up all the mixture. You should get 10-12 parts.

Now place your hands on the wrapped ziplock bag for a few seconds to cool them and start rolling out the truffle mixture. I needed to cool my hands after every two truffle balls but it depends on how cold your kitchen is. Place the rolled truffles in freezer for 20 minutes. Once 20 minutes are up, remove the truffles and leave them on the counter for 5 minutes.

In the meanwhile, microwave the remaining chocolate in a microwave safe bowl for 30-45 seconds for the chocolate covering. Whisk the chocolate till it's smooth and let it sit on the counter for 3-4 minutes till it comes to room temperature. Don’t be tempted to place the bowl in the fridge to speed up the cooling process because the chocolate will start solidifying.

Now use a fork to dip each truffle ball into the melted white chocolate, and a spoon to slide them back on the baking tray. Repeat till all the truffles are covered.

Pour the remaining white chocolate into a piping bag and pipe your favorite pattern on the truffles. Sprinkle with dried lavender. This is just for extra prettiness and completely optional.

Place them back in the fridge for 10 minutes, after which they can be stored in an air tight container for up to 2 weeks.