1/2 cup heavy whipping cream
8 oz semisweet or bittersweet chocolate- I like to use Callebaut chocolate
2 Tablespoons culinary lavender buds
2 Tablespoons unsalted butter(room temperature)
Bring cream and lavender buds to a gentle boil over medium heat. Once it starts to boil take off of the heat to steep for 30 minutes to an hour.
Strain the lavender buds out of the cream and return cream to a saucepan over medium heat. Place chocolate in a bowl and once the cream starts to bubble take off of heat and pour over the chocolate. Wait a couple of minutes to give the chocolate time to heat up. Stir in the butter and let cool to room temperature. You have made lavender chocolate ganache!
To make truffles: place your lavender ganache in the fridge to harden enough to roll into little balls. Dip into cocoa and then refrigerate.
To use over a cake: Once it has cooled a little you can pour directly on your cake.
Fill macarons with the ganache that has been chilled but not hard.