White chocolate lavendar truffles

• 200g Pams finest white chocolate block, roughly chopped  
• 1/3 cup Pams cream  
• Few drops lavender extract 
• 200g Pams white chocolate drops 
• Dried or fresh lavender petals for garnish 

Directions:

1. Place the chocolate in a bowl. Heat the cream in a small saucepan until it just reaches the boil.  
2. Pour the cream along with the lavender extract over the chocolate and allow to sit for a few minutes before stirring until smooth.   
3. Refrigerate for an hour or so until the chocolate is firm enough to handle. 
4. Roll the chocolate mixture into small walnut sized balls. 
5. Melt the white chocolate drops either in a bowl over a saucepan of simmering water or in the microwave on reduced heat. 
6. Line a chopping board with foil, dip the truffles into the chocolate and place on the foil board.  Decorate each truffle with a few fresh or dried lavender petals. 
7. Allow to set at room temperature. Store truffles in a sealed container in the fridge for up to 5 days. 

 
Makes 15 truffles.