Step by step

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove the cream from the heat and stir in the dried lavender buds. Add 3 strips of fresh lemon peel. Let the mixture steep for about 15 minutes to infuse the cream with lavender flavor.

2. Chop 250 g white chocolate finely and place in a heatproof bowl. Pour the warm cream through a sieve over the chocolate. Add the honey. Use the Hand Mixer on low speed to combine the ingredients until the ganache looks glossy. Add a small amount of food coloring to the mixture if you want to give the truffles some color.

3. Cover the bowl with plastic wrap and chill the ganache in the refrigerator for at least 2 hours until firm enough to shape. Once chilled, scoop out small portions of the ganache and roll them into smooth balls. Place them on a parchment-lined baking sheet. If needed, dust the truffles and your hands with icing sugar to make the rolling less sticky. Chill for 15 minutes.

4. Heat the remaining white chocolate and coconut oil until completely melted. Place the truffles on a skewer and dip into the melted chocolate until completely covered. Top off with some lavender buds.