Bourbon Vanilla Lavender Truffles

Make the Lavender Ganache

1. In a small saucepan, bring cream to a low simmer over medium-high heat. Remove from heat, add lavender buds and kosher salt. Steep for 10 minutes.

2. Strain cream through a fine-mesh strainer, pressing on lavender to extract all liquid. Discard lavender buds.
3. Return cream to saucepan over medium heat. Once it begins to simmer, remove from heat and add chopped chocolate. Let sit for 1 minute.
4. Whisk gently from center outward until smooth and glossy. Add bourbon vanilla extract and bourbon (if using). Whisk to combine.
5. Pour ganache into an 8x8 pan lined with parchment. Cover and refrigerate for 1 hour until firm but scoopable.

Form the Truffles

1. Using a stand mixer with paddle attachment, beat chilled ganache on medium speed until lightened and fluffy, about 1 minute. Let rest 5 minutes.

2. Using a small cookie scoop or spoon, portion ganache and roll between palms into 1-inch balls. Place on parchment-lined tray. 

Finish the Truffles

1. Mix chopped pecans with flaky sea salt and lavender sugar if using.

2. Roll each truffle in pecan mixture, pressing gently to adhere. If truffles are too tacky to roll and handle, refrigerate for 5 - 10 mins.  You want the truffle tacky enough to adhere to the pecan mixture.  Set each finished truffle in mini paper bake cups.  Return to refrigerator until ready to serve.