Ganache

What You Need:

6 ounces cream
11 ounces white chocolate
3 ounces butter
2 tablespoons lavender
zest of one lemon

Method:

1. Heat cream to a boil, take off heat add lavender and zest. Allow to steep for 15 minutes.
2. Strain and return to heat- bring to a boil and pour on top of chopped chocolate. Add butter and mix till all incorporated. Should be shiny and smooth.

For tips on how to mold your chocolates,
follow the directions on this web site:
http://www.baking911.com/chocolate/mold.htm