1. In a small saucepan, heat cream, honey, and lavender over medium heat until steaming (do not boil). Remove from heat, cover, and steep 15–20 minutes to infuse flavor. Strain through a fine-mesh sieve, pressing to extract liquid. Discard lavender buds.
2. Place white chocolate in a heatproof bowl. Reheat infused cream until warm, then pour over chocolate. Let sit 1 minute, then stir until smooth and glossy. Stir in vanilla and salt.
3. Cover and chill 2–3 hours, stirring once or twice, until firm enough to scoop.
4. Roll mixture into 1-inch balls using slightly greased hands.
5. Roll each truffle in your choice of coating—lavender, coconut, nuts, or cocoa.
6. Chill 15 minutes to set. Serve cold!

✨ Perfect for:
• Bridal showers
• Mother’s Day gifts
• Romantic desserts

💡 Make ahead: Store in an airtight container in the fridge up to 2 weeks. Bring to room temp before serving for best texture.

PREP TIME & NUTRITION :
Prep Time : 15 mins + 2 hrs chill , Cook Time : 5 mins , Total Time : 2 hrs 25 mins , Servings : 24 truffles , Calories : 90 per truffle , Net Carbs: 10g , Fats: 6g , Protein: 1g